| 标题 |
 Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Research International 作者：Yan-Qin Yang; J. Hua; Yuliang Deng; Yong-Wen Jiang; M. Qian; et al 出版日期：2020-11-01 |
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(2025-6-4)
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