| 标题 |
Revealing the flavor deterioration and key off-odor compounds in garlic paste during processing and storage: A complementary approach with GC-MS, GC-IMS, and GC-O-MS |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Weihe Zhu; Lu Xiang; Yunge Liu; Shanshan Zhou; Rui Lin; et al 出版日期:2026-06-18 |
| 求助人 | |
| 下载 |
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(2025-6-4)