| 标题 |
Effect of different reheating methods on the formation of volatile compounds in pre-cooked meatballs |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Science and Biotechnology 作者:Fa-Dong Wu; Nan Li; Muhan Zhang; Peng-Peng Li; Chong Sun; et al 出版日期:2026-09-07 |
| 求助人 | |
| 下载 |
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(2025-6-4)