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烹饪方式对猪肉理化特性及挥发性化合物的影响.
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- China Condiment, 2024, v. 49, n. 5, p. 38, doi. 10.3969/j.issn.1000-9973.2024.05.007
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基于模糊综合评价法对不同部位牦牛肉特征 及挥发性化合物成分分析.
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- China Condiment, 2023, v. 48, n. 10, p. 172, doi. 10.3969/j.issn.1000-9973.2023.10.028
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- Article
基于固相微萃取-气相色谱-质谱法结合相对气味 活度值分析影响牦牛肉风味的关键化合物.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 15, p. 195
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- Article