DOI:10.1016/j.foodchem.2025.145442
作者:Liang Luo , Zizhe Li , Qiang Li , Qiyuan Zhao , Xiaonan Wang , Ghulam Mujtaba Mari , Jianzhong Shen , Xuezhi Yu , Zhanhui Wang , Yantong Pan , Jijun K
文献类型:期刊论文
补充材料:只需要正文