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Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS)

DOI

40

Citations

26

References

2022

Year

Ping Li, Hui Zhou, Zhiqi Wang, Sam Al‐Dalali, Wen Nie, Feiran Xu, Cong Li, Peijun Li, Kezhou Cai, Baocai Xu
Meat Science

References

YearCitations

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