Citation: | YAO Wensheng, MA Shuangyu, CAI Yingxuan, et al. Analysis of Volatile Flavor Substances in Mutton Shashlik Based on GC-IMS Technology[J]. Science and Technology of Food Industry, 2021, 42(8): 256−263. (in Chinese with English abstract). doi: 10.13386/j.issn 1002-0306.2020060339. |
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