| 标题 |
Decoding the evolution of aromatic volatile compounds and key odorants in Suancai (a Chinese traditional fermented vegetable) during fermentation using stir bar sorptive extraction–gas chromatography–olfactometry–mass spectrometry |
| 网址 | |
| DOI | |
| 其它 |
期刊:Lebensmittel-Wissenschaft & Technologie 作者:Yuan Mei; Lihong Ge; Haimei Lai; Yali Wang; Xueqing Zeng; et al 出版日期:2023-03-01 |
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(2025-6-4)