A study of flavor variations during the flaxseed roasting procedure by developed real-time SPME GC–MS coupled with chemometrics
待确认10由 浮生渡尘 发布于 2026/11/10 14:08:19
DOI:10.1016/j.foodchem.2023.135453
作者:Xing-Ling Ma ,?Xing-Cai Wang ,?Jia-Ni Zhang ,?Jia-Nan Liu ,?Meng-Han Ma ,?Feng-Lian Ma ,?Yi Lv ,?Yong-Jie Yu ,?Yuanbin She
文献类型:期刊论文
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