Volatile Compounds and Characteristic Aroma Perception in Blue Lotus (Nymphaea Nouchali VAR. Caerulea) Three Processed Products: Insights from Flavoromics and Molecular Docking
芳香
莲花
卡鲁利亚
化学
植物
食品科学
生物
作者
Pan Wu,Dan Zong,Xuewei Jia,Lili Qu,Yihong Wu,Lei Yang,Chunping Xu