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Journal: Foods, 2025
Volume: 14
Number: 1535
Article:
Volatile Compounds and Fatty Acids of Mutton Carrot Filling During Dynamic Steaming Investigated Based on GC-MS and GC-IMS Analyses
Authors:
by
Kaiyan You, Qianyu Li, Ya Wang and Xuehui Cao
Link:
https://www.mdpi.com/2304-8158/14/9/1535
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