| 标题 |
Molecular sensory insights into odor activity and formation pathway of volatile compounds across roasting degrees in coffee beans |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Composition and Analysis 作者:Shuge Yuan; Yahui Liu; Jinglin Yu; Ping Yang; Yong Wei; et al 出版日期:2025-05-02 |
| 求助人 | |
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(2025-6-4)