主题:【已应助】Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose

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cointreau
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【题名】:Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose
【DOI】:10.1016/j.foodchem.2022.132728
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【全文链接】:https://www.sciencedirect.com/science/article/abs/pii/S0308814622006902
推荐答案:dong3626回复于2022/03/22
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