Changes in volatile flavor compounds of cured bovine liver during processing

XU Huan, ZHENG Ya, YU Qunli, LIN Liang, CAO Hui, HAN Mingshan

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (10) : 233-240.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (10) : 233-240. DOI: 10.13995/j.cnki.11-1802/ts.019152

Changes in volatile flavor compounds of cured bovine liver during processing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(10): 233-240 https://doi.org/10.13995/j.cnki.11-1802/ts.019152

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