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HARVARD Citation
Sun, X. et al. (2021). Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment. Food chemistry. p. . [Online].
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Sun, X. et al. (2021). Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment. Food chemistry. p. . [Online].