| 标题 |
Thermal pretreatment-induced modulation of pungency-related compounds and flavor via free amino acids in Lokio (Allium chinense G. Don) |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Eva Mayasari; S. Supriyadi; R. Indrati; Widiastuti Setyaningsih 出版日期:2026-08-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)