| 标题 |
 Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry |
| 网址 | |
| DOI | |
| 其它 |
期刊：Food Res Int 作者：Yang Y, Hua J, Deng Y, Jiang Y, Qian MC, Wang J, Li J, Zhang M, Dong C, Yuan H 出版日期：2020-09-02 |
| 求助人 | |
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(2025-6-4)
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