| 标题 |
Machine learning-driven GC–MS analysis for assessing the contribution of amino acids in the flavor of cheese maturing at high temperature |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Food Microbiology 作者:Xinyue Hao; Junzhe Zou; Jianhua Zeng; Jianhua He; Baolei Li; et al 出版日期:2025-12-15 |
| 求助人 | |
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(2025-6-4)