| 标题 |
 Effects of thermal processing (blanching and hot-air drying) on key aroma compounds, carotenoid content, total phenolic content, and lipoxygenase activity in carrot |
| 网址 | |
| DOI | |
| 其它 |
期刊：Journal of Food Composition and Analysis 作者：Panpan Wu; Tianyu Dong; Zilong Tian; Qiaochan Li; Jie Sun; et al 出版日期：2026-08-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)
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