| 标题 |
Comparative study on flavor metabolites in different components of dried chili and fermented chili: whole chili, chili pericarp and chili seed |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Ling Chen; Yingchun Mu; Wei Su; Yu Jiao; Linzhu Li; et al 出版日期:2025-11-29 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人或该文件上传人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)