GC-O-MS and OAV based analysis of key flavor substances and their regulation in egg curd

DONG Yuanyuan, LI Ruijia, ZHANG Ming

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 220-225.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 220-225. DOI: 10.13995/j.cnki.11-1802/ts.023235

GC-O-MS and OAV based analysis of key flavor substances and their regulation in egg curd

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(16): 220-225 https://doi.org/10.13995/j.cnki.11-1802/ts.023235

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