| 标题 |
 The role of frying time in shaping the flavor characteristics of fried grass carp fillets with rapeseed oil: insights from sensory evaluation, E-nose, and HS–GC–IMS |
| 网址 | |
| DOI | |
| 其它 |
期刊：International Journal of Gastronomy and Food Science 作者：Yuting Tan; Fang Yang; Can Yuan; Hongfeng Jia 出版日期：2026-02-19 |
| 求助人 | |
| 下载 | 求助已完成，仅限求助人下载。 |
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(2025-6-4)
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