| 标题 |
Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores ) |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of food processing and preservation 作者:Yiqi Zhang; Xuting Ma; Zhiyuan Dai 出版日期:2019-10-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)