Flavor changes of Gushi goose soup during cooking process based on headspace-solid phase microextraction-gas chromatography-mass spectrometry combined with electronic sensory analysis
FU Saiya, LEI Mengmeng, ZHANG Xiao, BAI Yang, HUANG Zhongmin, PAN Zhili
Food and Fermentation Industries . 2025, (24): 331 -341 .  DOI: 10.13995/j.cnki.11-1802/ts.043108

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