| 标题 |
Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS) |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Jian-Cai Zhu; Yunwei Niu; Zuobing Xiao 出版日期:2021-03-01 |
| 求助人 | |
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(2025-6-4)