| 标题 |
Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Kangling Yan; Jiaxin Kong; Limei Yu; Juan Yang; Xiaofang Zeng; et al 出版日期:2025-03-29 |
| 求助人 | |
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(2025-6-4)