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中文
Cheddar Cheese with Different Ripening Times: Analysis of Volatile Aroma Components and Electronic Nose Discrimination
WANG Jiao, XU Lingyun, ZHANG Jinhua, WANG Xiaoyu, AI Nasi, WANG Bei, CAO Yanping
FOOD SCIENCE . 2020, (
20
): 175 -183 . DOI: 10.7506/spkx1002-6630-20190726-349