| 标题 |
Characterization and comparative study of flavor profiles of soy, pea, mung bean, chickpea, faba bean, and peanut proteins using GC‐E‐nose, HS‐SPME‐GC‐MS, and HS‐GC‐IMS |
| 网址 | |
| DOI | |
| 其它 |
期刊:The Journal of the Science of Food and Agriculture 作者:Longbei Xiang; Bo Jiang; Rong Wei; Ziqun Xiao; Ran Zhang 出版日期:2025-09-15 |
| 求助人 | |
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(2025-6-4)