Cite
HARVARD Citation
Xu, Y. et al. (2020). Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken. Food research international. p. . [Online].
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Xu, Y. et al. (2020). Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken. Food research international. p. . [Online].