| 标题 |
Key aroma contributors and perceptual interactions of dried longan-like aroma in lapsang souchong black tea with different natural aging times |
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| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Yu-Tao Shi; Li-Rong Zuo; Can-Yang Huang; Yan-Hua Zhou; Xi Cheng; et al 出版日期:2026-09-11 |
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(2025-6-4)