| 标题 |
Analysis of the effects of hydroxyl radicals on the volatile flavor composition and lipid profile of sheep meat based on HS-SPME-GC-MS and UPLC-MS/MS studies |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Zhihao Yang; Zihao Cui; Min Zhang; Lina Sun; Li-Hua Zhao; et al 出版日期:2025-04-01 |
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(2025-6-4)