Characterization of Odor-Active Compounds in Liuzhou River Snails Rice Noodles Soup by Sensory-Directed Flavor Analysis

Author:

Gao Xing,Yu Mingguang,Han Xiaomo,Song Huanlu,Pan Wenqing,Chen Wanying,Xiong Wen

Publisher

Elsevier BV

Reference30 articles.

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5. Evaluation of Differences in Main Flavor Substances of Bellamya Aeruginosa and CipangopaludinaCathayensis;G Chen;Food Sci. Technol,2021

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