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中文
PLSR analysis and sensory evaluation of GC-MS result of phenolic compoundscontribution to smoked flavor in Chinese bacon
WANG Hongwei, SUO Huayi, ZHANG Yu, KAN Jianquan
Food and Fermentation Industries . 2019, (
21
): 244 -249 . DOI: 10.13995/j.cnki.11-1802/ts.021083
