| 标题 |
An integrated γ-aminobutyric acid–phytic acid strategy mitigates oxidative stress and quality deterioration in spinach during ambient-temperature storage |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Bioscience 作者:Shiai Zeng; Lan Gao; Kai Wang; Xuwei Liu; Peihong Fu; et al 出版日期:2026 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)