TY  - RPRT
TI  - Analysis of aroma compounds in Barbecued Mutton (Kebab) during different storage periods and exploration of customer preferences
AU  - Alim, A.
PY  - 2025
DO  - 10.1101/2025.02.16.638556
UR  - https://www.biorxiv.org/content/10.1101/2025.02.16.638556v1
ID  - 10.1101/2025.02.16.638556
ER  -