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Characterization of the key odor-active compounds in steamed meat ofCoilia ectenesfrom Yangtze River by GC–MS–O
Wu, Wei, Tao, Ning-ping, Gu, Sai-qiVolume:
238
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-013-2098-3
Date:
February, 2014
File:
PDF, 278 KB
english, 2014