| 标题 |
[求助补充材料]
 Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC–MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Research International 作者：Suhuan Mei; Jian Ding; Xiumin Chen 出版日期：2023-03-27 |
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(2025-6-4)
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