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Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS 由 Siwang Peng, Yiju Li, Huan Liu, Yuanrong Tuo, Jiamin Dang, Wei Wang, Haixi You, Shuangkui Du, Liying Wang, Long Ding
發表在 Food Chemistry: X (2024-06-01)獲取全文
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