| 标题 |
The key aroma components of steamed green tea decoded by sensomics and their changes under different withering degree |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Muxue Qin; Jingtao Zhou; Qianqian Luo; Junyu Zhu; Zhi Yu; et al 出版日期:2023-12-09 |
| 求助人 | |
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(2025-6-4)