| 标题 |
Unraveling the flavor formation of White King pigeon eggs: Identification of signature volatile compounds and their lipid- and water-soluble precursors |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Kewei Ma; Yiyu Yin; Pingyang Li; Jia Yang; Liyuan Zhao; et al 出版日期:2025-12-19 |
| 求助人 | |
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(2025-6-4)