Citation: | XU Zihan, SHU Chang, LUO Zhongwei, LV Zhenzhen, ZHANG Wen, PAN Zhiming. Optimization of the HS-SPME-GC-MS Technique for Determination of Volatile Flavor Compounds in Pork by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(6): 252-259. DOI: 10.13386/j.issn1002-0306.2020050295 |
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