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About this Agricultural and Biological Sciences article
Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken by Xu, Yuan; Chen, Yan Ping; Deng, Shaolin; Li, Chunbao; Xu, Xinglian; Zhou, Guanghong; Liu, Yuan is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Xu, Yuan; Chen, Yan Ping; Deng, Shaolin; Li, Chunbao; Xu, Xinglian; Zhou, Guanghong; Liu, Yuan
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0963-9969)
- Published
- 2020
- Field
- Agricultural and Biological Sciences (Life Sciences)