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Effects of Frying Time on Volatile Flavor Compounds in Fried Pepper (Zanthoxylum bungeanum) Oil as Analyzed by Gas Chromatography-Ion Mobility Spectrometry and Multivariate Statistical Analysis
NI Ruijie, ZHAN Ping, TIAN Honglei
FOOD SCIENCE . 2022, (6): 279 -286 .  DOI: 10.7506/spkx1002-6630-20210429-417

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