Study on key flavor compounds influencing odor quality of oyster sauce products

WANG Hongjiang, ZHAO Pinzhen, JI Qing, ZHANG Jianzhong, WANG Xingwei,XIA Shuqin, ZHANG Xiaoming

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (7) : 309-315.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (7) : 309-315. DOI: 10.13995/j.cnki.11-1802/ts.039288

Study on key flavor compounds influencing odor quality of oyster sauce products

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(7): 309-315 https://doi.org/10.13995/j.cnki.11-1802/ts.039288

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