PDF(938 KB)
PDF(938 KB)
PDF(938 KB)
采用同时蒸馏萃取方法分析猪肉炖煮过程产生的风味物质
({{custom_author.role_cn}}), {{javascript:window.custom_author_cn_index++;}}Analysis of the aroma compounds from boiling pork based on simultaneous distillation and solvent extraction
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