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    Volatile Compounds and Fatty Acids of Mutton Carrot Filling During Dynamic Steaming Investigated Based on GC-MS and GC-IMS Analyses

    Volatile Compounds and Fatty Acids of Mutton Carrot Filling During Dynamic Steaming Investigated Based on GC-MS and GC-IMS Analyses by Kaiyan You, Qianyu Li, Ya Wang, Xuehui Cao

    Published 2025-04-01
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