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Author: Daoying Wang
1 Articles are founded.
Characterization of the flavor profile in sausages collected from four typical regions of southern China using HS-SPME-GC-MS combined with electronic nose and electronic tongue
Food Sci Anim Resour 2025 [published online ahead of print: Mar 07, 2025]
https://doi.org/10.5851/kosfa.2025.e18
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https://doi.org/10.5851/kosfa.2025.e18