# Characterization of specific volatile components in braised pork with different tastes by SPME‐GC/MS and electronic nose

> Research article (Journal of Food Processing and Preservation, 2021) · cited 31× · AI/ML

**Wikidata**: [openalex:W3148824782](https://www.wikidata.org/wiki/openalex:W3148824782)  
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