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Author: Dahai Gu
1 Articles are founded.
Effect of stewing time on the small molecular metabolites, free fatty acids, and volatile flavor compounds in chicken broth
Food Sci Anim Resour 2024 [published online ahead of print: Jan 25, 2024]
https://doi.org/10.5851/kosfa.2024.e9
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https://doi.org/10.5851/kosfa.2024.e9