| 标题 |
Identification of key aroma compounds contributing to pleasant sensory experience in purple-leaf white tea based on comprehensive sensory evaluation, GC-MS, and computational modeling |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem 作者:Gao C, Wu W, Zheng Z, Wang Z, Yang Y, He B, Huang Y, Cao S, Yu S, Chen Z, Sun W 出版日期:2026-08-29 |
| 求助人 | |
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(2025-6-4)