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1 Ergebnisse
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Characterization of odor-active compounds in Dahongpao Wuyi..:
Wang, Baosong
;
Yu, Mingguang
;
Tang, Yuan
...
Journal of Food Composition and Analysis. 123 (2023) - p. 105612 , 2023
Link:
https://doi.org/10.1016/j.jfca.2023.105612
RT Journal T1 <Title>Characterization of odor-active compounds in Dahongpao Wuyi Rock Tea (Camellia sinensis) by sensory-directed flavor analysis</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfca.2023.105612&Exemplar=1&LAN=DE A1 Wang, Baosong A1 Yu, Mingguang A1 Tang, Yuan A1 Wang, Ying A1 Xia, Tianze A1 Song, Huanlu PB Elsevier BV YR 2023 SN 0889-1575 JF Journal of Food Composition and Analysis VO 123 SP 105612 LK http://dx.doi.org/https://doi.org/10.1016/j.jfca.2023.105612 DO https://doi.org/10.1016/j.jfca.2023.105612 SF ELIB - SuUB Bremen
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