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Journal: FoodsVolume: 14Number: 949
Article: The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup
  • Authors:
  • Shan Wu1,
  • Yuzhu Bai1 and
  • Baocai Xu2
  • et al.
Link: https://www.mdpi.com/2304-8158/14/6/949

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