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中文
Analysis of Aroma Components in Four Chinese Congou Black Teas by Odor Active Values and Aroma Extract Dilution Analysis Coupled with Partial Least Squares Regression
XIAO Zuobing, WANG Hongling, NIU Yunwei, ZHU Jiancai, MA Ning
FOOD SCIENCE . 2018, (
10
): 242 -249 . DOI: 10.7506/spkx1002-6630-201810037