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Flavor formation based on lipid in meat and meat products: A review
12小时前
已完结
Pork phospholipids influence the generation of lipid-derived lard odorants in dry rendering process
12小时前
求助中
Characteristic aroma changes during the sauce-flavoured black pork processing based on HS-SPME-GC-O-MS and aroma recombination/omission experiments of the final product
1个月前
已完结
Retronasal perception of odors
1个月前
已完结
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