| 标题 |
Characterize the dynamic changes of volatile compounds during the roasting process of Wuyi rock tea (Shuixian) integrating GC-IMS and GC × GC-O-MS combined with machine learning |
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| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Yue Duan; Xing Gao; Bolin Shi; Mingguang Yu; Junaid Raza; et al 出版日期:2025-05-27 |
| 求助人 | |
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(2025-6-4)