| 标题 |
Steaming reheating preserves the original flavor of prepared hand-grabbed mutton: Insights from lipidomics and flavor chemistry |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Huan Huang; Jialin Liu; Enhe Zhebu; Lu Ren; Wenxiu Sun 出版日期:2026-05-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)