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Active since
2013
Qinle Wang is an author specializing in meat science, volatile organic compounds, and meat flavor chemistry.
Publications per year
2013–2013
Influence of heating temperature on the development of volatile compounds in bigeye tuna meat (Thunnus obesus) as assessed by E-nose and SPME-GC/MS.
Jinyuan Sun, Qinle Wang, J. Huang et al. · International Food Research Journal · 2013 · 20 citations
Agriculture, Animal Sciences, Food Science +12
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