The volatile flavor components of roasted beef, pork and chicken were studied in this paper.

选用牛肉、猪肉和鸡肉为原料，对烤肉香气成分进行了研究。

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The volatile flavor components of roasted beef, pork and chicken were studied in this paper.

选用牛肉、猪肉和鸡肉为原料，对烤肉香气成分进行了研究。

youdao