The results showed that the main flavor components, dihydrocoumarin and coumarin, in tonka beans were dramatically influenced by high-voltage static field.

  • 结果表明,高压静电场对黑香豆的主要致香成分&香豆素和二氢香豆素有较显著的影响。

  • 互联网摘选 2025-01-20 11:53:12

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