| 标题 |
Dynamic changes, flavor contributions, and enzymatic transformation mechanisms of phenolic acids during black tea processing |
| 网址 | |
| DOI |
10.2139/ssrn.5958964
doi
|
| 其它 |
期刊:Social Science Research Network 作者:Anan Xu; S. Wang; Qianhuang Xiao; S. Y. Li; Zheng Tu; et al 出版日期:2025-01-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)