Study on the drying characteristics and volatile flavor compounds of rabbit sausage under different drying methods based on GC-IMS technique
YU Meijuan, JIANG Shuiyan, LOU Aihua, YANG Hui
Food and Fermentation Industries . 2022, (21): 225 -231 .  DOI: 10.13995/j.cnki.11-1802/ts.029521

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