Wei Liu

Shanghai Ocean University

Shanghai, 201306

China

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Aroma Substances Generation and Variation of Broth in Pork Braised Processing Based on Multi-Instrumental and Multiplex Analysis

Number of pages: 21 Posted: 25 Jan 2024

Wei-Qing Tang, Wei Liu, Xichang Wang, Miao-Si Hong, Yang Wang and Chang-Hua Xu

Shanghai Ocean University, Shanghai Ocean University, Shanghai Ocean University, Shanghai Ocean University, Shanghai Ocean University and Shanghai Ocean University

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