| 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:2026-02-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)