| 标题 |
 Comparative analysis of sensory properties, chemical composition, and antioxidant activity in aqueous extracts from medicinal and edible citrus resources: Electronic tongue, UPLC-Q-TOF-MS/MS, antioxidant capacity, and molecular docking |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Research International 作者：Xiaomin Cao; Hanna Cai; Hongyan Zhang; Xianghao Yuan; Siyi Pan 出版日期：2026-01-21 |
| 求助人 | |
| 下载 |
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(2025-6-4)
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