| 标题 |
Effects of phenylalanine, valine, isoleucine, and leucine on the composition and flavor of lactic acid bacteria-fermented celery |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Bioscience 作者:Yingying Zeng; Weiwei He; Yuhao Li; Junyi Yin; Mingyong Xie 出版日期:2026-04-01 |
| 求助人 | |
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(2025-6-4)