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