| 标题 |
Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Yishun Yao; Meigui Huang; Xiaomin Wang; Jingyang Yu; Heping Cui; et al 出版日期:2024-07-04 |
| 求助人 | |
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(2025-6-4)