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 Experim
【序号】：1 【作者】： 【题名】：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 【DOI】：10.3390/foods9040413 【年、卷、期、起止页码】： 【全文链接】：https://www.mdpi.com/2304-8158/9/4/413
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