Solid phase microextraction (SPME) and Solvent-Assisted Flavor Evaporation (SAFE) were used to analyze the flavor changes of cooked mutton meatballs during storage by gas chromatography-olfactometrymass spectrometry (GC-O-MS). sensory evaluation and Partial Least Squares Regression (PLSR). With the increase of storage time. the concentrations of various volatile compounds in cooked mu... https://www.diegojavierfares.com/discount-Los-Angeles-Rams-NFL-Womens-Bottom-Line-Crop-Top-p11321-best-save/