Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics
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Title
Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics
Authors
Keywords
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Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 173, Issue -, Pages 114240
Publisher
Elsevier BV
Online
2022-12-04
DOI
10.1016/j.lwt.2022.114240
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