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1 Ergebnisse
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Evolution analysis of flavor-active compounds during artifi..:
Deng, Xiujuan
;
Huang, Ganghua
;
Tu, Qing
...
Food Chemistry. 357 (2021) - p. 129783 , 2021
Link:
https://doi.org/10.1016/j.foodchem.2021.129783
RT Journal T1
Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2021.129783&Exemplar=1&LAN=DE A1 Deng, Xiujuan A1 Huang, Ganghua A1 Tu, Qing A1 Zhou, Hongjie A1 Li, Yali A1 Shi, Hongyuan A1 Wu, Xianxue A1 Ren, Hongtao A1 Huang, Kunlun A1 He, Xiaoyun A1 Xu, Wentao PB Elsevier BV YR 2021 SN 0308-8146 JF Food Chemistry VO 357 SP 129783 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2021.129783 DO https://doi.org/10.1016/j.foodchem.2021.129783 SF ELIB - SuUB Bremen
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