| 标题 |
Dynamic changes in the water and volatile compounds of chicken breast during the frying process |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Yongrui Wang; Heyu Zhang; Jiarui Cui; Shuang Gao; Shuang Bai; et al 出版日期:2023-11-23 |
| 求助人 | |
| 下载 |
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(2025-6-4)