| 标题 |
Comparison of bioactive components and flavor volatiles of diverse cocoa genotypes of Theobroma grandiflorum, Theobroma bicolor, Theobroma subincanum and Theobroma cacao |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Noor Ariefandie Febrianto; Fan Zhu 出版日期:2022 |
| 求助人 | |
| 下载 |
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(2025-6-4)