The influence of different cooking methods on volatile compounds of Pogostemon auricularius(L.)Kassk
CHENG Chao et al
Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (3) : 209.
The influence of different cooking methods on volatile compounds of Pogostemon auricularius(L.)Kassk
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 | 〉 |