Comparable analysis of flavor compounds and quality assessment of fermented bean curd using HS-SPME-GC/MS and colorimetric sensor arrayXiaorui Zhang,Xingyi Huang,Joshua Harrington Aheto,Yi Ren,Li Wang,Shanshan Yu,Yu WangFood Bioscience(2024)引用 0|浏览0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