| 标题 |
Comparing the impacts of conventional and emerging roasting processes on duck myofibrillar protein structure, volatile profiles, and polycyclic aromatic hydrocarbon formation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Jiawei Zhao; X D Li; Jiamin Shen; Changyu Zhou; Y Sun; et al 出版日期:2026-05-12 |
| 求助人 | |
| 下载 |
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(2025-6-4)