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Original Article
Characterization of odor components of Pixian Douban (broad bean paste) by aroma extract dilute analysis and odor activity values
Hongbin Lina School of Food and Bioengineering, Xihua University, Chengdu, PR China;b College of Light Industry and Food Engineering, Sichuan University, Chengdu, ChinaView further author information
, Yan Liua School of Food and Bioengineering, Xihua University, Chengdu, PR China
https://orcid.org/0000-0002-5176-9210View further author information
Qiang Heb College of Light Industry and Food Engineering, Sichuan University, Chengdu, ChinaCorrespondence[email protected]
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, View further author information
Ping Liua School of Food and Bioengineering, Xihua University, Chengdu, PR ChinaCorrespondence[email protected]
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Zhengming Chea School of Food and Bioengineering, Xihua University, Chengdu, PR ChinaView further author information
, Xuemei Wanga School of Food and Bioengineering, Xihua University, Chengdu, PR ChinaView further author information
& Jiaquan Huangc Department of Administration, Sichuan Pixiandouban Co., Ltd, Chengdu, ChinaView further author information
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Pages 1223-1234
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Received 31 Jan 2019, Accepted 16 Jun 2019, Published online: 10 Jul 2019
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