| 标题 |
Effect of roasting after sugar-soaking on the level of volatile compounds, total polyphenol, total flavonoid, and isoflavones in black soybean (Glycine max (L.) Merr.) |
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| DOI | |
| 其它 |
期刊:LWT 作者:Jaehee Choi; Eunjeong Noh; Dohyoung Lee; Youngji Lee; Kwang-Geun Lee 出版日期:2023-08-01 |
| 求助人 | |
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(2025-6-4)