| 标题 |
 Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Research International 作者：Jiahui Zhang; Jun Cao; Zhisheng Pei; Peiyu Wei; Dong Xiang; et al 出版日期：2019-04-30 |
| 求助人 | |
| 下载 | 求助已完成，仅限求助人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)
wwww
东方元语
cdercder
Nole
xing_xing
aajhajkahna
Maestro_S
Dean
馆长
学术文献互助
Kao
OK
初景
arniu2008
dde
Car66614
活泼的映秋
aaaa
碧蓝明雪
Juvenilesy
皖公网安备34019202002308
