Analysis of the volatile flavor substances in different red sour soup based on electronic nose and GC-MS
YANG Jinjun, HU Jinxiang, WANG Lin, QIAO Mingfeng, HE Lian, WU Huachang, DENG Jing, YI Yuwen
Food and Fermentation Industries . 2020, (14): 234 -242 .  DOI: 10.13995/j.cnki.11-1802/ts.023221

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