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LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams
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Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham
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Ultrasonic effects on the headspace volatilome and protein isolate microstructure of duck liver, as well as their potential correlation mechanism
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Evaluating the effect of protein modifications and water distribution on bitterness and adhesiveness of Jinhua ham
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Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production
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