| 标题 |
Combined Analysis of Grade Differences in Lapsang Souchong Black Tea Using Sensory Evaluation, Electronic Nose, and HS-SPME-GC-MS, Based on Chinese National Standards |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Xiaomin Pang; Zi Yan; Jishuang Zou; Pengyao Miao; Weiting Cheng; et al 出版日期:2024-10-28 |
| 求助人 | |
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(2025-6-4)