| 标题 |
Flavor profile characterization and quality evaluation of ginger oils using GC–MS, intelligent sensory and molecular docking approaches |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Qi Gao; Dong-Chuan Xu; Yi Wu; Yue-Cheng Liu; Xue Geng; et al 出版日期:2026-09-01 |
| 求助人 | |
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(2025-6-4)