| 标题 |
Exploring the impact of cooking methods on the nutritional, oxidative, and sensory qualities of Sichuan fragrant rapeseed oil using integrated metabolomics and flavoromics |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Yao Zhang; Wenxi Chen; Xinyue Li; Taojiang Xu; Yongjun Yuan; et al 出版日期:2026-04-16 |
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| 下载 | 求助已完成,仅限求助人或该文件上传人下载。 |
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(2025-6-4)