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Aroma-active compounds in jinhua ham produced with different fermentation periods

Xiao-Sheng Liu1, Jian-Bin Liu2, Zheng-Mao Yang3

  • 1Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. liuxaosheng@126.com.

Molecules (Basel, Switzerland)
|November 22, 2014
PubMed

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