The formation of key aroma compounds in roasted mutton during the traditional charcoal process
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Title
The formation of key aroma compounds in roasted mutton during the traditional charcoal process
Authors
Keywords
Key aroma compounds, GC-O-MS, Flash GC E-nose, Aroma recombination experiment, Multivariate linear modeling
Journal
MEAT SCIENCE
Volume 184, Issue -, Pages 108689
Publisher
Elsevier BV
Online
2021-10-04
DOI
10.1016/j.meatsci.2021.108689
References
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