Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology
出版年份 2022 全文链接
标题
Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 385, Issue -, Pages 132718
出版商
Elsevier BV
发表日期
2022-03-17
DOI
10.1016/j.foodchem.2022.132718
参考文献
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