| 标题 |
The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Yiwei Weng; Linmu Chen; Jirui Kun; Shiqiang He; Huarong Tong; et al 出版日期:2024-10-30 |
| 求助人 | |
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(2025-6-4)