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Effect of Different Cooking Methods on the Formation of Aroma Components and Heterocyclic Amines in Pork Loin |
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| Authors: | Zhengmao Yang Rui Lu Huanlu Song Yu Zhang Jiani Tang Ning Zhou |
| Affiliation: | 1. Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China;2. Philips (China) Investment Co., Ltd., Shanghai, China |
| Abstract: | |
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