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    Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection

    Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection by Hui Gong, Zhen Yang, Meng Liu, Zhijia Shi, Jiapeng Li, Wenhua Chen, Xiaoling Qiao

    Published 2017-09-01
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