| 标题 |
Correlation of volatile and nonvolatile components with the total antioxidant capacity of tartary buckwheat vinegar: Influence of the thermal processing |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Aili Wang; Jin Zhang; Zaigui Li 出版日期:2012-11-01 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人或该文件上传人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)