橄榄氨基酸组分差异对鲜食品质的潜在影响
沈朝贵, 肖维强, 赖瑞联, 韦晓霞
Potential Effect of Differential Amino Acid Composition on Fresh-eating Quality in Chinese Olive （Canarium album）
SHEN Chao-gui, XIAO Wei-qiang, LAI Rui-lian, WEI Xiao-xia
生物技术通报
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DOI: 10.13560/j.cnki.biotech.bull.1985.2026-0148
