| 标题 |
Comparative characterization of key aroma-active compounds in Chinese cinnamon (Cinnamomum cassia) from different regions and Ceylon cinnamon (Cinnamomum verum) using multivariate statistical analyses and molecular sensory scientific approaches |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Ze-Ning Wei; Xi-Pan Huo; Xue-Wei Liu; Ming-Xuan Li; Wen-yi Yan; et al 出版日期:2026-08-01 |
| 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)