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HARVARD Citation
Li, W. et al. (2021). GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions. Food research international. p. . [Online].
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Li, W. et al. (2021). GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions. Food research international. p. . [Online].