| 标题 |
Dynamic changes in flavor profiles of superfine broccoli powder during dry and wet processing: Insights from E-tongue, E-nose, GC-IMS, GC–MS, and molecular docking |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Zhixia Sun; Lizhen Deng; Hongwei Xiao; Chunglim Law; Taotao Dai; et al 出版日期:2026-07-10 |
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(2025-6-4)