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FOOD SCIENCE  2020, Vol. 41 Issue (6): 215-221    DOI: 10.7506/spkx1002-6630-20190115-179
Component Analysis Current Issue | Archive | Adv Search |
Analysis of Flavor Characteristics and Volatile Compounds of Kangzhuan Tea
ZHANG Ting, NI Hui, WU Ling, HU Yang, WU Yinglong, HUANG Gaoling, LI Lijun
(1. College of Food and Biology Engineering, Jimei University, Xiamen 361021, China; 2. Fujian Provincial Key Lab of Food Microbiology and Enzyme Engineering, Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China; 3. College of Food, Sichuan Agricultural University, Ya’an 625014, China)
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