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  1. 1
    Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala

    Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala by Rani Andaleeb, Danni Zhang, Shui Jiang, Yin Zhang, Yuan Liu

    Published 2023-01-01
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  2. 2
    Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus

    Effect of different drying methods on the taste and volatile compounds, sensory characteristics of Takifugu obscurus by Youyou Li, Shui Jiang, Yiwen Zhu, Wenzheng Shi, Yin Zhang, Yuan Liu

    Published 2023-01-01
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