| 标题 |
Effects of drying methods on the nutritional, antioxidant capacity and volatile compounds of Morchella sextelata |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Yanchuan Gong; Dan Duan; Dong Fu; Guangrong Cai; Daiping Wang; et al 出版日期:2026-02-17 |
| 求助人 | |
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(2025-6-4)