Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification
2013 ◽
Vol 62
(1)
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pp. 235-243
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Keyword(s):
2016 ◽
Vol 11
(2)
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pp. 512-522
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Keyword(s):