| 标题 |
Volatile organic compounds, nutritional content, and antioxidant activities of morel mushrooms: Effects of different cooking treatments |
| 网址 | |
| DOI | |
| 其它 |
期刊:International Journal of Gastronomy and Food Science 作者:Fuyan Li; Qian Zhang; Yufeng Qin; Yongyu Guo; Ping Shao; et al 出版日期:2026-06-09 |
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(2025-6-4)