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中文
Effects of cooking time on volatile flavor compounds of stewed chicken by principal components analysis method
WU Su-su, ZHAO Gai-ming, LIU Yan-xia, TIAN Wei, SUN Ling-xia
Food and Fermentation Industries . 2014, (
10
): 194 -199 . DOI: 10.13995/j.cnki.11-1802/ts.2014.10.072
