Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds

标题
Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 109, Issue 1, Pages 196-206
出版商
Elsevier BV
发表日期
2007-12-26
DOI
10.1016/j.foodchem.2007.12.054

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