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Characterization of volatile flavor compounds and sensory profiles in braised thigh meat and soup between fast- and slow-growing chickens at marketable age
11小时前
待确认
Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS
12小时前
已完结
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