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2009•Food ChemistryRequires access

Volatile compounds of Cantonese sausage released at different stages of processing and storage

Weizheng Sun, Qiangzhong Zhao, Haifeng Zhao, Mouming Zhao, Bao Jun Yang

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Key concepts: Hexanal, Chemistry, Flavour, Alcohol, Lipid oxidation, Chromatography, Food science, Solid-phase microextraction

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