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Characterization of the Key Aroma Compounds in Aged Zhenjiang Aromatic Vinegar by Gas Chromatography-Olfactometry-Mass Spectrometry, Quantitative Measurements, Aroma Recombination and Omission Experiments

来源：江南大学传统酿造食品研究中心     发布时间 :2020-08-20    点击量：

 

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