| 标题 |
Comparative Study of Chuanxiong Rhizoma and Wine‐Processed Chuanxiong Rhizoma Based on HS‐GC–MS and Intelligent Sensory Technology |
| 网址 | |
| DOI |
10.1155/jfbc/9943931
doi
|
| 其它 |
期刊:Journal of Food Biochemistry 作者:Ling-Fang Wu; Yi-Fei Ren; Jia-Qi Zhan; Yong-Ben Ma; Qi Qian; et al 出版日期:2025-03-12 |
| 求助人 | |
| 下载 |
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(2025-6-4)