| 标题 |
A new HS-SPME-GC-MS analytical method to identify and quantify compounds responsible for changes in the volatile profile in five types of meat products during aerobic storage at 4 °C |
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| DOI | |
| 其它 |
期刊:Food Research International 作者:Laura Acquaticci; Simone Angeloni; Cecilia Baldassarri; Gianni Sagratini; Sauro Vittori; et al 出版日期:2024-04-22 |
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(2025-6-4)