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Journal: Foods, 2022
Volume: 11
Number: 1330

Article: Study on the Flavor Compounds of Fo Tiao Qiang under Different Thawing Methods Based on GC–IMS and Electronic Tongue Technology
Authors: by Ruirong Lin, Hongfei Yuan, Changrong Wang, Qingyu Yang and Zebin Guo
Link: https://www.mdpi.com/2304-8158/11/9/1330

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