Cite
HARVARD Citation
Bai, S. et al. (2021). Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis. Food science & nutrition. 9 (1), pp. 499-513. [Online].
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Bai, S. et al. (2021). Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis. Food science & nutrition. 9 (1), pp. 499-513. [Online].