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Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue
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A. Alarcon‐Rojo
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Dequan Zhang
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Raheel Suleman
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Zhenyu Wang
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Teng Hui
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Huan Liu
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