著者: José Ignacio Alonso‐Esteban, José Pinela, Ana Ćirić, Ricardo C. Calhelha, Marina Sokóvić, Isabel C.F.R. Ferreira, Lillian Barros, Esperanza Torija‐Isasa, María de Cortes Sánchez‐Mata - Food Chemistry 2021 被引用: 105