Citation: | ZHANG Yan, WANG Shengkai, FU Xun, et al. Analysis of Moisture Distribution and Key Volatile Flavor Compounds in Prepared Grilled Fish[J]. Science and Technology of Food Industry, 2024, 45(2): 75−83. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023040003. |
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