✦ LIBER ✦

Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography–mass spectrometry and partial least squares regression

✍ Scribed by Song, Shiqing; Zhang, Xiaoming; Xiao, Zuobing; Niu, Yunwei; Hayat, Khizar; Eric, Karangwa

No coin nor oath required. For personal study only.

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