Study of characteristic aroma components of baked Wujiatai green tea by HS-SPME/GC-MS combined with principal component analysis
出版年份 2016 全文链接
标题
Study of characteristic aroma components of baked Wujiatai green tea by HS-SPME/GC-MS combined with principal component analysis
作者
关键词
-
出版物
CyTA-Journal of Food
Volume -, Issue -, Pages 1-10
出版商
Informa UK Limited
发表日期
2016-01-11
DOI
10.1080/19476337.2015.1123298
参考文献
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