松茸和姬松茸挥发性成分比较分析
张宪臣,张朋杰,容裕棠,邱德义,卢俊文,华洪波
Comparative Analysis of Volatile Components of Tricholoma matsutake and Agaricus blazei
ZHANG Xianchen, ZHANG Pengjie, RONG Yutang, QIU Deyi, LU Junwen, HUA Hongbo
食品科学
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2019, (10): 229
-235
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DOI: 10.7506/spkx1002-6630-20180503-027