基于感官组学分析鉴定无花果提取物 关键特征风味物质.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 225, doi. 10.7506/spkx1002-6630-20230429-286
- By:
- Publication type:
- Article
Works by 张逸寒
Results: 2
1
2
桂花浸膏中长链酯的测定及对香气成分释放的影响.
- Published in:
- Tobacco Science & Technology, 2020, v. 53, n. 7, p. 62, doi. 10.16135/j.issn1002-0861.2019.0205
- By:
- Publication type:
- Article