| 标题 |
Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Alicia Olivares; José Luis Navarro; Mónica Flores 出版日期:2009-08-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)