| 标题 |
Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem X 作者:Bi J, Li B, Chen Z, Ping C, Zhang J, Luo Q, Li Y, He H 出版日期:2025-03-09 |
| 求助人 | |
| 下载 |
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(2025-6-4)