Determination of volatile compounds hexanal and hexanoic acid in rabbit meat by headspace gas chromatography

DENG Da-chuan et al

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (3) : 235.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (3) : 235. DOI: 10.13995/j.cnki.11-1802/ts.014403

Determination of volatile compounds hexanal and hexanoic acid in rabbit meat by headspace gas chromatography

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(3): 235 https://doi.org/10.13995/j.cnki.11-1802/ts.014403

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