Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis
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Hongkai Zhu | Haibo Yuan | Yongwen Jiang | Yanqin Yang | Jialing Xie | Jialing Xie | Yuliang Deng | Jiayu Chen | Shuai Shen | Jiayi Zhu