Published in
Springer, European Food Research and Technology, 2023
DOI: 10.1007/s00217-023-04415-6
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Characterization of the key aroma-active compounds in Yangjiang Douchi by sensory-directed flavor analysis
Journal article published in 2023 by
Zhuoxuan Han,
Jing Zhang,
Shuqi Wang,
Haitao Chen,
Jie Sun,
Ning Zhang,
Huiying Zhang
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