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中文
Analysis of Aroma Compounds in Black Tea Ventilated with Oxygen for Different Durations during the Fermentation Process by Head Space-Solid Phase Micro-Extraction Coupled with Gas Chromatography-Mass Spectrometry
PAN Ke1,2, FENG Lin3, CHEN Juan2, DU Xiao1,*
FOOD SCIENCE . 2015, (
8
): 181 -186 . DOI: 10.7506/spkx1002-6630-201508033