| 标题 |
Deep-fried flavor: characteristics, formation mechanisms, and influencing factors |
| 网址 | |
| DOI | |
| 其它 |
期刊:Critical Reviews in Food Science and Nutrition 作者:Chang Chang; Gangcheng Wu; Hui Zhang; Qingzhe Jin; Xingguo Wang 出版日期:2019-02-11 |
| 求助人 | |
| 下载 |
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(2025-6-4)