| 标题 |
From spice to functional ingredient: Linking flavor and bioactivity of Cumin (Cuminum cyminum L.) with processing and matrix effects |
| 网址 | |
| DOI | |
| 其它 |
期刊:Trends in Food Science & Technology 作者:Haoyu Xiong; Na Zhang; Reham Kh Abdelmotaleb; Soottawat Benjakul; Yu Fu 出版日期:2026-10-01 |
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(2025-6-4)