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. 2019 Aug 31;39(4):655–667. doi: 10.5851/kosfa.2019.e58

Fig. 1. Heat map representing the color-coded concentrations of volatile flavor compounds of LT muscle aged by dry- (A) and wet- (B) aging methods at different aging periods (0, 20, 40, and 60 d).

Fig. 1.

LT, M. longissmus thoracis.