Characterization and analysis of volatile flavor compounds in low-temperature air-dried mutton by gas chromatography-ion mobility spectrometry combined with sensory evaluation
GULIZIYA Tuersibieke, MA Jun, ZUMULAITI Rexiti, DING Xiangyu, BATUER Abulikemu
Food and Fermentation Industries . 2024, (20): 294 -302 .  DOI: 10.13995/j.cnki.11-1802/ts.037630

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