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Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis
Xi, Jiapei, Zhan, Ping, Tian, Honglei, Wang, PengVolume:
2019
Language:
english
Journal:
Journal of Food Quality
DOI:
10.1155/2019/8568920
Date:
September, 2019
File:
PDF, 1.33 MB
english, 2019