| 标题 |
Effects of thermal processing methods on the flavor profiles of king oyster mushroom pre-made dishes: A combined GC-IMS, HPLC, and intelligent sensory analysis |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Measurement and Characterization 作者:Jingjing Cao; Pei Zhou; Zhengqi Chen; Xiaoli Luo; Shasha Zhang; et al 出版日期:2026-05-14 |
| 求助人 | |
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(2025-6-4)