标题 |
Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose, Food
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其它 |
Cong Li, Sam Al-Dalali, Zhouping Wang, Baocai Xu, Hui Zhou, Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose, Food Chemistry,2022, 132728,doi.10.1016/j.foodchem.2022.132728. |
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