Flavor changes of refrigerated prefabricated mint fried pork ribs were analyzed based on headspace-solid-phase microextraction-gas chromatography-mass spectrometry combined with electron sensory

WANG Jiali, ZHANG Xiao, LEI Mengmeng, BAI Yang, FU Saiya, YUE Fengli, HUANG Zhongmin, PAN Zhili

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 344-352.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (4) : 344-352. DOI: 10.13995/j.cnki.11-1802/ts.043719

Flavor changes of refrigerated prefabricated mint fried pork ribs were analyzed based on headspace-solid-phase microextraction-gas chromatography-mass spectrometry combined with electron sensory

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(4): 344-352 https://doi.org/10.13995/j.cnki.11-1802/ts.043719

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