| 标题 |
Analysis of key compounds and flavor differences across four Liupao tea aroma types via flavoromics and molecular docking |
| 网址 | |
| DOI | |
| 其它 |
期刊:npj Science of Food 作者:Ya Li; Hai-Lin Wu; Jian-Feng Liang; Yu-Hua Pan 出版日期:2026-09-28 |
| 求助人 | |
| 下载 |
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(2025-6-4)