| 标题 |
Machine learning and GC–MS revealing the characteristic flavour compounds of Cheddar cheese origin-independent at different ripening periods |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Xinyue Hao; Liang Liu; Olayemi Eyituoyo Dudu; Baochao Hou; Wei‐Lian Hung; et al 出版日期:2025-07-26 |
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(2025-6-4)