Analysis of flavor differences in Chengkou bacon by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry combined with odor activity value
YUAN Jiayi, TAN Qun, MAO Ling, TU Dawei
Food and Fermentation Industries . 2026, (16): 395 -404 .  DOI: 10.13995/j.cnki.11-1802/ts.045114

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