Analysis of Volatile Components of Chicken Bone Hydrolysate Maillard Reaction Products With Different Reaction Temperatures and Reaction Times Based on Electronic Nose and GC–MS
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Wiley Open Access
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| Main Authors: | , , , , , , , |
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| Format: | Artículo Open Access |
| Published: |
Wiley
2025
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| Subjects: | |
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