Analysis of Flavor Compounds of the Scapharca Subcrenata at Different Temperatures by SPEM-GC-MS Combined with Chemical Sensors
DING Yuan, ZHOU Jun, ZHENG Ping-an, LI Ye, ZHANG Chun-dan, SU Xiu-rong
J4 . 2013, (12): 1873 -1880 .  DOI: 10.11869/hnxb.2013.12.1873

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