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Formation pathways and thermal-induced transformation of volatile sulfur compounds during black tea processing revealed by integrated GC-IMS and GCxGC-TOFMS
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| 其它 | 作者为Jiahao Tang , Xianxiu Zhou, Jiajing Hu, Guangyue Hou , Yimin Yang, Yuhang Wang, Yongwen , Haibo Yuan *, Yanqin Yang。发表在《Food Chemistry》上 |
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(2025-6-4)