| 标题 |
Effects of baking degree of Longjing green tea on flavor attributes, antioxidant activity and advanced glycation end products |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Ran Wei; Xiao-Yu Zhong; Kayama Kayama; Yuhong Lin; Fang-Ting Qin; et al 出版日期:2026-02-09 |
| 求助人 | |
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(2025-6-4)