| 标题 |
 Unraveling the difference in physicochemical properties, sensory, and volatile profiles of dry chili sauce and traditional fresh dry chili sauce fermented by Lactobacillus plantarum PC8 using electronic nose and HS-SPME-GC-MS |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Bioscience 作者：Xin Li; Xiaoqi Cheng; Jie Yang; Xin Wang; Xin Lü 出版日期：2022-09-21 |
| 求助人 | |
| 下载 | 求助已完成，仅限求助人下载。 |
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