Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue
Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue
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关键词
Harbin red sausages, Flavour profile, HS-SPME-GC/MS, Electronic nose, Electronic tongue
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