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HARVARD Citation
Ma, X. et al. (2020). Effects of Different Enzymatic Hydrolyses of Mutton Tallow on the Aroma Characteristics of the Maillard Reaction of Xylose–Cysteine Based on GC‐MS, E‐Nose, and Statistical Analysis. European journal of lipid science and technology. 122 (3), p. n/a. [Online].