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中文
Analysis of Volatile Flavor Compounds in Pickled Sauced Meat by GC-O-MS and AEDA
HAO Baorui1,2, ZHANG Kunsheng1,*, ZHANG Shunliang2, WANG Shouwei2, CHENG Xiaoyu2
FOOD SCIENCE . 2015, (
16
): 153 -157 . DOI: 10.7506/spkx1002-6630-201516028