| 标题 |
Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science |
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| DOI | |
| 其它 |
期刊:Current Research in Food Science 作者:Yali Shi; Yin Zhu; Wanjun Ma; Zhi Lin; Haipeng Lv 出版日期:2022-07-08 |
| 求助人 | |
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(2025-6-4)