| 标题 |
Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground |
| 网址 | |
| DOI | |
| 其它 |
期刊:European Food Research and Technology 作者:Maxime Haure; Thi Kim Chi Nguyen; Aurélie Cendrès; Sandrine Perino; Hélène Licandro; et al 出版日期:2022-05-25 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)