| 标题 |
Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Xiao Jia; Qi Zhou; Dou Huang; Nawei Zhang; Shasha Qu; et al 出版日期:2023-08-04 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)