| 标题 |
Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Ni Yang; Juliette Simon; Wanping Fang; Charfedinne Ayed; Wei Emma Zhang; et al 出版日期:2025-02-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)