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100 积分 2026-08-26 加入
Decoding volatile compound-aroma attribute correlations in representative Oolong Teas of Fujian: An integrated objective quantification and GC–MS profiling method
1天前
已完结
Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science
29天前
已完结
Metabolomics analysis reveal the effect of scenting process on flavor quality of jasmine tea
1个月前
已完结
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