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HARVARD Citation
Jiang, S. et al. (2022). Analysis of aroma-active compounds in four Chinese dry-cured hams based on GC-O combined with AEDA and frequency detection methods. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Jiang, S. et al. (2022). Analysis of aroma-active compounds in four Chinese dry-cured hams based on GC-O combined with AEDA and frequency detection methods. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].