Cite
HARVARD Citation
Zhang, M. et al. (2021). Characterization of the key odorants of crucian carp soup and flavour improvement by modulated temperature mode in electrical stewpot. Flavour and fragrance journal. pp. 637-651. [Online].
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Zhang, M. et al. (2021). Characterization of the key odorants of crucian carp soup and flavour improvement by modulated temperature mode in electrical stewpot. Flavour and fragrance journal. pp. 637-651. [Online].