| 标题 |
Effects of cooking approaches on the quality traits, lipid profiles and flavor volatiles of Zhenba Larou: insights from lipidomics and GC–IMS |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Hui Yang; Ke Zhao; Yi-Yao Ran; Wen Su; Hui-Hui Wang; et al 出版日期:2026-09-01 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)