| 标题 |
Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Guoping Lai; Yuqing Cui; Daniel Granato; Mingchun Wen; Zisheng Han; et al 出版日期:2022-02-21 |
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(2025-6-4)