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                                       Details for article 20 of 66 found articles
 
 
  Effect of stir-frying temperature on volatile aroma compounds in Pixian broad bean paste
 
 
Title: Effect of stir-frying temperature on volatile aroma compounds in Pixian broad bean paste
Author: Chen, Lilan
Yuan, Can
Qiao, Mingfeng
Fan, Wenjiao
Chen, Zuming
Appeared in: International journal of gastronomy and food science
Paging: Volume 40 () nr. C pages p.
Year: 2025
Contents:
Publisher: Elsevier B.V.
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 20 of 66 found articles
 
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