【序号】:1
【作者】:
【题名】:
Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments【DOI】:
10.3390/foods10102387 【年、卷、期、起止页码】:
【全文链接】:https://www.mdpi.com/2304-8158/10/10/2387