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Journal: Foods, 2019
Volume: 8
Number: 87

Article: Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry
Authors: by Shiqing Song, Li Fan, Xiaodong Xu, Rui Xu, Qian Jia and Tao Feng
Link: https://www.mdpi.com/2304-8158/8/3/87

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