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中文
Changes in Volatile Flavor Components during the Processing of Islamic Spiced Beef Analyzed by Solid Phase Micro-Extraction Coupled with Gas Chromatography-Olfactometry-Mass Spectrometry (SPME-GC-O-MS)
ZANG Mingwu, ZHANG Kaihua, WANG Shouwei, SHI Zhijia, SONG Yongqing, ZHANG Zheqi
FOOD SCIENCE . 2016, (
12
): 117 -121 . DOI: 10.7506/spkx1002-6630-201612020