| 标题 |
Improving the flavor of black tea with treatment of cherry blossom and tannase: based on molecular sensory science and chemometrics |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Xin Meng; Yijun Wang; Lianyao Cai; Huan Sun; Yiran Song; et al 出版日期:2026-01-21 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
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(2025-6-4)