| 标题 |
 Characterization of the flavor profile of Huangjiu brewed with Polygonatum sibiricum and Broomcorn millet using HS-SPME-GC × GC-TOF-MS, GC-IMS, intelligent sensory and molecular docking approaches 利用HS-SPME-GC × GC-TOF-MS、GC-IMS、智能感官和分子对接方法表征黄精和小米酿造的黄酒的风味特征
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| 网址 | |
| DOI | |
| 其它 |
期刊：Food Chemistry 作者：Baoqing Bai; Junnan Li; Ziqing Zhang; Ying Zhang; Tao Bo; et al 出版日期：2025 |
| 求助人 | |
| 下载 |
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(2025-6-4)
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