| 标题 |
Unveiling key aroma compounds formation during the roasting process of Yunnan Arabica coffee using molecular sensory science approaches |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:He Wang; Xiaomei Chen; Jie Sun; Haitao Chen; Baoguo Sun 出版日期:2025-08-07 |
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(2025-6-4)