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Journal: Foods, 2020
Volume: 9
Number: 413
Article:
Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments
Authors:
by
Dandan Pu, Yuyu Zhang, Huiying Zhang, Baoguo Sun, Fazheng Ren, Haitao Chen and Yizhuang Tang
Link:
https://www.mdpi.com/2304-8158/9/4/413
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