| 标题 |
Integration of untargeted lipidomics and targeted metabolomics revealed the mechanism of flavor formation in lightly cured sea bass driven via salt |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Zi-Chun Zhang; Ji Wang; Meng Dong; Shuang Cui; Xu-Hui Huang; et al 出版日期:2024-12-27 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)