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Journal: Foods, 2023
Volume: 12
Number: 2223
Article:
Exploring the Characteristic Aroma Components of Traditional Fermented Koumiss of Kazakh Ethnicity in Different Regions of Xinjiang by Combining Modern Instrumental Detection Technology with Multivariate Statistical Analysis Methods for Odor Activity Value and Sensory Analysis
Authors:
by
Yongzhen Gou, Xinmiao Ma, Xiyue Niu, Xiaopu Ren, Geminguli Muhatai and Qian Xu
Link:
https://www.mdpi.com/2304-8158/12/11/2223
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