id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajst-22384	Tang, Weiqing; Liu, Wei; Wang, Xichang; Hong, Miaosi; Wang, Yang; Xu, Changhua	Aroma Substances Generation and Variation of Broth in Pork Braised Processing based on Multi-Instrumental and Multiplex Analysis	2024	9	.pdf	application/pdf	5822	256	59	FT-IR spectroscopy of ten QRBC broth of MS group (a), M group (b) and S group (c) in the range of 3000-800 cm-1. SD-IR spectroscopy of ten QRBC broth of MS group (a), M group (b) and S group (c) in the range of 3000-800 cm-1.	cache/ajst-22384.pdf	txt/ajst-22384.txt