Citation: | WANG Limei, LEI Qiuqi, ZHONG Zhen, et al. Effects of Different Processing Methods on Volatile Flavor Components of Zanthoxylum bungeanum Maxim. Extract and Braised Duck Neck[J]. Science and Technology of Food Industry, 2023, 44(3): 67−75. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040171. |
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