Unraveling the flavor formation of White King pigeon eggs: Identification of signature volatile compounds and their lipid- and water-soluble precursors
用户xjksv8Xckse4
29天前
30
10
已完结
1. 系统已在2026-01-30 11:47:28对应助文件进行删除
2. 如有需要请重新发布求助信息
注: 所有应助的资源仅供学习交流使用, 不得违反相关法律法规
DOI: 10.1016/j.foodchem.2025.147643
文献链接: https://linkinghub.elsevier.com/retrieve/pii/S0308814625048952
其他信息:
出版社: Elsevier BV
作者: Kehan Ma; Yiyu Yin; Pingyang Li; Jia Yang; Liyuan Zhao; Wenjie Tian; Lusong Zhou; Chaohua Tang; Qingyu Zhao; Yanan Yu; Junmin Zhang
