Comparative Analysis of Aroma Profiles in Walnut, Pecan and Hickory Nuts During the Roasting Process Using E-Nose, Hs-Spme-Gc-Ms, and Hs-Gc-ImsYan Li,Shiheng Lyu,Chenxi Gao,Xiaolin Si,Ketao Wang,Chunying Huang,Jianjun Chen, Jianqin Huangcrossref(2024)引用 0|浏览1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