Analysis of the Key Flavor Compounds in Cooked Rice
MIAO Jing;SU Huimin;ZHANG Min;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients;Beijing Technology and Business University;Beijing Key Laboratory of Flavor Chemistry;Beijing Technology and Business University;Beijing Advanced Innovation Center for Food Nutrition and Human Health;Beijing Technology and Business University;
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Comprehensive Analysis and Comparison of the Flavor of Traditional Fermented Shrimp Paste Produced from Trash Shrimp
WU Shuai;YANG Xihong;XIE Wancui;JI Hongwu;LIU Shucheng;Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;College of Chemistry and Molecular Engineering;Qingdao University of Science and Technology;College of Chemical Engineering;Qingdao University of Science and Technology;
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