| 标题 |
Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Adeline Bonneau; Renaud Boulanger; Marc Lebrun; Isabelle Maraval; Jérémy Valette; et al 出版日期:2018-01-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)