| 标题 |
GC-MS Combined with Proteomic Analysis of Volatile Compounds and Formation Mechanisms in Green Teas with Different Aroma Types |
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| DOI | |
| 其它 |
期刊:Foods 作者:Xiaojun Niu; Cun Ao; Jizhong Yu; Yun Zhao; Haitao Huang 出版日期:2024-06-13 |
| 求助人 | |
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(2025-6-4)