| 标题 |
Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Bayierta Bayinbate; Linwei Yang; Iftikhar Hussain Badar; Yue Liu; Lang Zhang; et al 出版日期:2025-01-01 |
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(2025-6-4)