| 标题 |
Lipidomics-flavoromics integration in fish muscle: Chemical mechanisms of lipid oxidation, volatile formation, and freshness deterioration during storage and processing |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem 作者:Khan MS 出版日期:2026-07-19 |
| 求助人 | |
| 下载 |
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(2025-6-4)