| 标题 |
Synergistic effects of lipid degradation and the Maillard reaction: Decoding the flavor formation of charcoal-grilled lamb skewers based on flavoromics, sensomics, metabolomics, and lipidomics |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Che Shen; Xinyu Jiang; Jiajin Sun; Meiyi Li; Ran Wang; et al 出版日期:2026-07-21 |
| 求助人 | |
| 下载 |
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(2025-6-4)