| 标题 |
Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chem 作者:Xie J, Wang L, Deng Y, Yuan H, Zhu J, Jiang Y, Yang Y 出版日期:2023-06-19 |
| 求助人 | |
| 下载 |
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(2025-6-4)