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Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach
牛奶巴氏杀菌对30周成熟中试Gouda干酪关键香气成分的影响
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期刊:Journal of Agricultural and Food Chemistry 作者:Philipp W. Duensing; Jörg Hinrichs; Peter Schieberle 出版日期:2024 |
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