| 标题 |
Volatile compounds analysis and sensory profiling of four colored roasted sweet potatoes via HS-SPME GC-O-MS and HS-SPME GC×GC-TOF MS |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Food Composition and Analysis 作者:Xiao Shen; Haitao Wang; Lingyun Yao; Shiqing Song; Huatian Wang; et al 出版日期:2024-04-16 |
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(2025-6-4)