| 标题 |
Differences and correlations between chiral amino acid contents and microbiota in different processing stages of Keemun black tea |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Song Jiao; Xinquan Wang; Hongyu Liu; Yue Wu; Peipei Qi; et al 出版日期:2026-01-11 |
| 求助人 | |
| 下载 |
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(2025-6-4)