DOI:10.1016/j.foodchem.2024.140346
作者:Xiaoqing Li a b c 1 , Yihan Chen e 1 , Xinan Peng a , Yi Zhu a , Wen Duan b , Ruya Ji c , Hang Xiao c, Xueli Li f , Guo Liu d , Yigang Yu b , Yong Cao a
文献类型:期刊论文
补充材料:只需要正文
文献链接:
https://doi.org/10.1016/j.foodchem.2024.140346