![](/img/cover-not-exists.png)
Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry
Yang, Yanqin, Hua, Jinjie, Deng, Yuliang, Jiang, Yongwen, Qian, Michael C., Wang, Jinjin, Li, Jia, Zhang, Mingming, Dong, Chunwang, Yuan, HaiboVolume:
137
Journal:
Food Research International
DOI:
10.1016/j.foodres.2020.109656
Date:
November, 2020
File:
PDF, 5.82 MB
2020