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Study on the drying characteristics and volatile flavor compounds of rabbit sausage under different drying methods based on GC-IMS technique
YU Meijuan, JIANG Shuiyan, LOU Aihua, YANG Hui
Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (21) : 225-231.
Study on the drying characteristics and volatile flavor compounds of rabbit sausage under different drying methods based on GC-IMS technique
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