| 标题 |
Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Mengqi Wang; Wanjun Ma; Jiang Shi; Yin Zhu; Zhi Lin; et al 出版日期:2019-12-18 |
| 求助人 | |
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(2025-6-4)