Application of GC-IMS, GC-MS, and LC-MS/MS techniques to a comprehensive systematic study on the flavor characteristics of different muscles in the yakYandong Kang,Xingdong Wang, Ling Xiong,Jie Pei,Ziqiang Ding,Shaoke Guo,Mengli Cao,Pengjia Bao,Xiaoyun Wu,Min Chu,Chunnian Liang,Xian GuoFood Bioscience(2024)引用 0|浏览2暂无评分AI 理解论文溯源树样例生成溯源树,研究论文发展脉络Chat Paper正在生成论文摘要