FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (10): 220-226.doi: 10.7506/spkx1002-6630-20210612-149
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YE Tingting, LIU Siyi, LIU Jie, YANG Xiaoying, ZHAO Zijian, CHEN Dewei
Online:
2022-05-25
Published:
2022-05-27
CLC Number:
YE Tingting, LIU Siyi, LIU Jie, YANG Xiaoying, ZHAO Zijian, CHEN Dewei. Effect of Thermal Treatment on Major Ingredients and Volatile Compounds of Cream Studied by Nuclear Magnetic Resonance Spectroscopy and Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, 2022, 43(10): 220-226.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210612-149
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