Characterization of Key Aroma Compounds of Beef Flavoring by Aroma Extract Dilution Analysis (AEDA)

Xia Lingjun,Song Huanlu,Ma Jiajin,Bi Huajiang

Food and Fermentation Industries ›› 2007, Vol. 33 ›› Issue (2) : 121.

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PDF(197 KB)
Food and Fermentation Industries ›› 2007, Vol. 33 ›› Issue (2) : 121.

Characterization of Key Aroma Compounds of Beef Flavoring by Aroma Extract Dilution Analysis (AEDA)

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2007, 33(2): 121

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