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Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken

FOOD RESEARCH INTERNATIONAL [2020]
Yuan Xu, Yan Ping Chen, Shaolin Deng, Chunbao Li, Xinglian Xu, Guanghong Zhou, Yuan Liu
PMID: 33233246 [10.1016/j.foodres.2020.109669]
MATERIALS

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