| 标题 |
Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Huan Liu; Teng Hui; Fei Fang; Qianli Ma; Shaobo Li; et al 出版日期:2021-10-08 |
| 求助人 | |
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(2025-6-4)