| 标题 |
Effects of a Novel Convection Heated Roasting Method on Aroma and Umami Taste Components of Vegetable- and Meat-Based Extracts |
| 网址 | |
| DOI |
10.1155/2022/7690831
doi
|
| 其它 |
期刊:Journal of Food Quality 作者:In-Seek Jeong; Geon-Woo Park; Young-Sang Kim; Kyung-Ho Park; Hark Hwangbo; et al 出版日期:2022-02-26 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人或该文件上传人下载。 |
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(2025-6-4)