| 标题 |
Characterization and discrimination of volatile organic compounds in quinoa-adjunct beer brewed with 6 differently colored quinoa varieties by GC–MS combining GC-E-nose and GC-IMS |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Qichang Chen; Lu Wang; Jian Lu; Dianhui Wu 出版日期:2026-06-01 |
| 求助人 | |
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(2025-6-4)