| 标题 |
 Optimization and flavor characterization of milk tea formulated with large-leaf yellow tea and tangerine peel: A combined fuzzy mathematical, response surface, and multimodal sensory approach |
| 网址 | |
| DOI |
10.1016/j.fochx.2026.104021
doi
|
| 其它 |
期刊：Food Chemistry: X 作者：Wei Zhao; Zhenbin Chen; Yanqun Jiang; Caiyan Sheng; Mingxia Lu; et al 出版日期：2026-05-22 |
| 求助人 | |
| 下载 | 该求助完结已超 24 小时，文件已从服务器自动删除，无法下载。 |
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