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不同高温烹饪方式加工过程中滩羊肉 风味化合物的差异比较.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 24, p. 166, doi. 10.7506/spkx1002-6630-20200808-114
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牛肉臊子工业半成品炒制各阶段挥发性化合物分析.
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- Transactions of the Chinese Society of Agricultural Engineering, 2020, v. 36, n. 14, p. 290, doi. 10.11975/j.issn.1002-6819.2020.14.035
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- Article
基于SPME-GC-MS分析不同烤制时间 新疆烤羊腿表层及内层挥发性化合物.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 2, p. 227, doi. 10.7506/spkx1002-6630-20200116-199
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- Article