FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (24): 144-154.doi: 10.7506/spkx1002-6630-20191226-316
• Component Analysis • Previous Articles Next Articles
LI Junjie, XU Yuanhao, CHEN Mengjuan, DENG Gaowen, WU Kai, JIANG Liwen
Online:
2020-12-25
Published:
2020-12-28
CLC Number:
LI Junjie, XU Yuanhao, CHEN Mengjuan, DENG Gaowen, WU Kai, JIANG Liwen. Analysis of Changes in Volatile Components during Processing of Handmade Fuzhuan Tea[J]. FOOD SCIENCE, 2020, 41(24): 144-154.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20191226-316
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