Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin
出版年份 2023 全文链接
标题
Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume -, Issue -, Pages 136639
出版商
Elsevier BV
发表日期
2023-06-20
DOI
10.1016/j.foodchem.2023.136639
参考文献
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