| 标题 |
Impact of different drying methods on the quality and flavor of two chili peppers (Capsicum annuum L.) varieties: Chemical composition and volatile compounds |
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| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Di Wu; Wen Yang; Ju Chen; Zhangsheng Zhu; Changming Chen; et al 出版日期:2025-07-01 |
| 求助人 | |
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(2025-6-4)