4-82-72
| 规格 | 目录价格 | 上海 | 安徽 | 武汉 | 成都 | 北方 | 深圳 | 会员价格 | 数量 |
|---|---|---|---|---|---|---|---|---|---|
| g | ￥ ľǘǠȅȅ | 7 | > | -- | -- | -- | -- | ￥ ľǘǠȅȅ | - + |
| g | ￥ ƔƊǠȅȅ | > | -- | 3 | ￥ ƔƊǠȅȅ | - + | |||
| g | ￥ ǘǘƔǠȅȅ | -- | > | -- | -- | -- | -- | ￥ ǘǘƔǠȅȅ | - + |
| 2g | ￥ ȹƔǘǠȅȅ | -- | > | 3 | 2 | ￥ ȹƔǘǠȅȅ | - + | ||
| g | ￥ ǫƔǘǠȅȅ | -- | 6 | -- | -- | -- | -- | ￥ ǫƔǘǠȅȅ | - + |
| g | ￥ ľľƵȨǠȅȅ | -- | -- | -- | -- | -- | ￥ ľľƵȨǠȅȅ | - + | |
| g | 请询价 | -- | -- | -- | -- | -- | -- | -- | - + |
| 大货 | 请询价 | -- | -- | -- | -- | -- | -- | -- | - + |
7.7
[]. Amélie Slegers, et al. Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production. Molecules. 2 Jun ;2(6):98-6.
[2]. Ana I Carrapiso, et al. Odor-active compounds of Iberian hams with different aroma characteristics. J Agric Food Chem. 22 Oct 23;(22):643-8.
[3]. In Hee Cho, et al. Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.). J Agric Food Chem. 26 Aug 23;4(7):6332-.
[4]. M A Drake, et al. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses. J Dairy Sci. 2 Nov;93():69-8.
[]. Miranda Hart, et al. Inoculation with arbuscular mycorrhizal fungi improves the nutritional value of tomatoes. Mycorrhiza. 2 Jul;2():39-76.
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