| 标题 |
Analysis of aroma and key differential volatile compounds during ripening stages of three strawberry cultivars using HS-SPME-GC–MS, GC-IMS, and E-nose |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Yujie Zhang; Yuqing Yan; Hao Shu; Qiurong Dan; Leiqing Pan; et al 出版日期:2025-09-01 |
| 求助人 | |
| 下载 | 该求助完结已超 24 小时,文件已从服务器自动删除,无法下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)