“氧化鸡脂-半胱氨酸”反应体系的肉香味物质及其形成机制 | NobleID

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“氧化鸡脂-半胱氨酸”反应体系的肉香味物质及其形成机制

Identifier:nobleid.org/w1/20260515/106C01BC

Type:Journal Article

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