A Comprehensive Analysis of Aroma Quality and Perception Mechanism in Ginger-Infused Stewed Beef Using Instrumental Analysis, Sensory Evaluation and Molecular Docking
FOOD CHEMISTRY（2024）
关键词
Beef,Ginger,Volatile compounds,PLSR,Fatty acid,Molecular docking
AI 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