| 标题 |
An alternative pathway for the formation of aromatic aroma compounds derived from l-phenylalanine via phenylpyruvic acid in tea (Camellia sinensis (L.) O. Kuntze) leaves |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem 作者:Wang X, Zeng L, Liao Y, Zhou Y, Xu X, Dong F, Yang Z 出版日期:2018-07-09 |
| 求助人 | |
| 下载 |
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(2025-6-4)