Aroma Substances in Umeshu (Japanese Apricot Liqueur) and Their Changes during Storage Tomoko Arikawa, Sayuri Ohshima,Hitoshi TakagakiJournal of home economics(1997)引用 1|浏览1暂无评分关键词Aroma CompoundsAI 理解论文溯源树样例生成溯源树,研究论文发展脉络Chat Paper正在生成论文摘要