| 标题 |
Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods |
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| 其它 |
期刊:Journal of Food Composition and Analysis 作者:Min Gou; Jinfeng Bi; Gege Liu; Marie‐Laure Fauconnier; Qinqin Chen 出版日期:2024-08-31 |
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(2025-6-4)