| 标题 |
Electronic nose, HS-GC-IMS, HS-SPME-GC-MS, and deep learning model were used to analyze and predict the changes and contents of VOCs in in-shell walnut kernels under different roasting conditions |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Kaiyang Zhu; Xinyi Zhang; Ji Ma; Hafiz Muhammad Mubeen; Ting Zhang; et al 出版日期:2025-06-26 |
| 求助人 | |
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(2025-6-4)