| 标题 |
Effect of Different Temperatures in the Heat Treatment Process and Stored With Ghee Residue on the Fatty Acid Composition and Aroma Profile of Ghee Produced From Clotted Cream |
| 网址 | |
| DOI | |
| 其它 |
期刊:European Journal of Lipid Science and Technology 作者:Havva Tav Taşdan; Mehmet Çelebi; Bedia Şimşek 出版日期:2025-04-23 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)