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Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken

Flavor DifferencesNutritionFood AnalysisSensory SciencePoultry FarmingDistinct PartsSensometricsMeat QualityFood QualityPoultry ScienceSensory EvaluationFood SafetyHealth Sciences