Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis
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Title
Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis
Authors
Keywords
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Journal
Food Science & Nutrition
Volume 9, Issue 1, Pages 499-513
Publisher
Wiley
Online
2020-12-11
DOI
10.1002/fsn3.2019
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