| 标题 |
Investigation of processing duration on red ginseng quality utilizing delayed luminescence combined with chemometrics and immunomodulatory assessment |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Composition and Analysis 作者:Lulu Wang; Meijie Yu; Yao Fu; Jianxun Zhu; Li Li; et al 出版日期:2025-04-18 |
| 求助人 | |
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(2025-6-4)