Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea

Published 2018 View Full Article

Authors

Keywords

Journal

FOOD CHEMISTRY

Volume 265, Issue -, Pages 189-199

Publisher

Elsevier BV

Online

2018-05-19

DOI

10.1016/j.foodchem.2018.05.080

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FOOD CHEMISTRY

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Reagent

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