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Science and Technology of Food Industry ›› 2026, Vol. 47 ›› Issue (18) : 306 - 315. DOI: 10.13386/j.issn1002-0306.2025070092
Modern Analysis and Intelligent Detection

Changes of Volatile Flavor Compounds in Chicken Soup during Stewing Process of Yellow-feathered Chicken Using Multiple Technologies Combined with PCA-BP Neural Network

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