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Pungency characterization of spicy leisure foods by sensory analysis combined with the liquid chromatogrephy‐ultraviolet method

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Dan Song, Lei Zhao, Houyin Wang, Bolin Shi, Xianli Zhou, Shuai Huang, Kui Zhong
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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