主题:【已应助】补充数据 Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography–olfactometry, flame photometric detection and molecular sensory science approaches
【序号】:1 【作者】: 【题名】:Supplementary data of《Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography–olfactometry, flame photometric detection and molecular sensory science approaches》 【DOI】: 【年、卷、期、起止页码】: 【全文链接】: https://doi. org/10.1016/j.foodres.2021.110457