Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage

出版年份 2009 全文链接

标题

作者

关键词

出版物

Volume 115, Issue 4, Pages 1464-1472

出版商

Elsevier BV

发表日期

2009-02-05

DOI

10.1016/j.foodchem.2009.01.083

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