| 标题 |
The characteristic roasted peanut flavor of fragrant peanut oil is controlled by non-lipids components in peanuts while the sweet aroma attribute is affected by the variation of fatty acids |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Sumin Ma; Haiming Shi; Yanlan Bi; Xuebing Xu 出版日期:2025-12-02 |
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(2025-6-4)