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Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments

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  • 【序号】:1
    【作者】:
    【题名】:Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments
    【DOI】:10.3390/foods10102387
    【年、卷、期、起止页码】:
    【全文链接】:https://www.mdpi.com/2304-8158/10/10/2387
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  • 砂锅粥

    第1楼2022/06/20

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  • 该帖子已被版主-dong3626加5积分,加2经验;加分理由:参与应助
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