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PDF(417 KB)
PDF(417 KB)
应用GC-O和GC-MS分析酱香型习酒中挥发性香气成分
({{custom_author.role_cn}}), {{javascript:window.custom_author_cn_index++;}}Characetrization of volatile aroma componentsin Chinese soy sauce aroma type Xijiu liquor by GC-O and GC-MS
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