| 标题 |
Formation Mechanism of Sulfur-Containing Characteristic Volatile Flavor Compounds in Low-Salt Gray Sufu by Methionine Metabolism |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Bioscience 作者:Chun-Zhi Xie; Shu-Xin Shi; Ying-Feng Xu; Mei-Yi Lu; Nan-Nan Yu; et al 出版日期:2026-09-01 |
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(2025-6-4)