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中文
Effects of Mutton Tallow Subjected to Different Treatments on Aroma Compounds Generated from Thermal Reaction Systems as Evaluated by Gas Chromatography-Mass Spectrometry, Descriptive Sensory Analysis and Partial Least Squares Regression
MA Xueping, ZHAN Ping, TIAN Honglei, WEI Zhisheng, LI Kaixuan
FOOD SCIENCE . 2020, (
8
): 194 -201 . DOI: 10.7506/spkx1002-6630-20190528-341