| 标题 |
Multi-omics revealed the formation mechanism of flavor in salted egg yolk induced by the stages of lipid oxidation during salting |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Xuyue Wang; Xiaole Xiang; Shuaishuai Wei; Shugang Li 出版日期:2022-07-28 |
| 求助人 | |
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(2025-6-4)