上海交大研究生院主页平台管理系统刘源--上海交大食品风味感知创新团队-- Analysis of aroma-active compounds in four Chinese dry-cured hams based on GC-O combined with AEDA and frequency detection methods

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Analysis of aroma-active compounds in four Chinese dry-cured hams based on GC-O combined with AEDA and frequency detection methods

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