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    不同温度烫制红油辣椒的风味研究 Flavor of chili oil poured at different temperatures by 张峰轶,王浩文,田浩,刘琨,王传明 ZHANG Fengyi, WANG Haowen, TIAN Hao, LIU Kun, WANG Chuanming

    Published 2025-01-01
    Subjects: “…红油辣椒;气相色谱-质谱法;挥发性物质;感官属性;相关性 chili oil; gas chromatography-mass spectrometry; volatile substances; sensory attributes; correlation…”
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