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本书共分十章，系统详细地介绍了风味物质检测技术、不同化学分族化合物风味特点，重要风味物质在饮料酒中产生的生物学途径等。（The book is divided into ten chapters, systematically and detailedly introducing the detecting techniques of flavor substances, flavor characteristics of compounds in different chemical groups and the biological way of important flavor substances in potable spirits, etc.）
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