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花椒油和藤椒油加速氧化过程中风味品质变化Changes of flavor quality of Zanthoxylum bungeanum Maxim. oil and Zanthoxylum armatum DC. oil during accelerated oxidation... by 张宇1,彭子芯1,严雨寒1,向凤涛1,王劲松1,李建龙1,2, 张志清1,2,申光辉1,2,侯晓艳1,2 ZHANG Yu1,PENG Zixin1,YAN Yuhan1,XIANG Fengtao1,WANG Jinsong1, LI Jianlong1,2,ZHANG Zhiqing1,2,SHEN Guanghui1,2,HOU Xiaoyan1,2
Published 2024-02-01
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