| 标题 |
Spatiotemporal evolution of aroma compounds in egg white and yolk of preserved eggs during pickling |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Xiaoqian Chen; Ziyan Yue; Yifei Li; Weixi Yang; Shugang Li; et al 出版日期:2026-09-19 |
| 求助人 | |
| 下载 | 暂无链接,等待应助者上传 |
PDF的下载单位、IP信息已删除
(2025-6-4)