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Search Results - 淮阴工学院生命科学与食品工程学院,江苏淮安 223003%河南农业大学食品科学技术学院,河南郑州 450002
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咸味猪骨肽部分替代NaCl对低盐香肠品质和风味的影响
by
赵立
,
曹雨欣
,
宋子伟
,
廉嘉欣
,
朱雅馨
,
李苗云
,
白青云
,
陈军
Published in
食品工业科技
(2025)
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Journal Article
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engineering
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e-tongue
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flavor
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headspace-gas chromatography-ion mobility spectrometry
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low-nacl sausage
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quality
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salty pig bone peptides
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Chinese
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DOAJ Directory of Open Access Journals
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