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Analysis of the Key Aroma-Active Compounds of Pickled Sauced Meat |
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| Authors: | Zhang Shun-liang Hao Bao-rui Wang Shou-wei Cheng Xiao-yu Zhao Bing Pan Xiao-qian Guo Ai-ju |
| Abstract: | |
| Keywords: | pickled sauced meat solid phase micro-extraction (SPME) gas chromatography-olfactometry-mass spectrometry (GC-O-MS) key aroma-active compounds |
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