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中文
Analysis of the Key Aroma-Active Compounds of Pickled Sauced Meat
Zhang Shun-liang1, Hao Bao-rui1,2, Wang Shou-wei1,*, Cheng Xiao-yu1, Zhao Bing1, Pan Xiao-qian1, Guo Ai-ju1
FOOD SCIENCE . 2014, (
4
): 127 -130 . DOI: 10.7506/spkx1002-6630-201404026