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中文
Changes in Taste Compounds during Processing of Vinasse-Cured Duck as Studied by 1H NMR Combined with Multivariate Data Analysis
ZHOU Nannan, LOU Xiaowei, WANG Ying, PAN Daodong, SUN Yangying, DANG Yali, CAO Jinxuan
FOOD SCIENCE . 2019, (
6
): 233 -239 . DOI: 10.7506/spkx1002-6630-20180416-208