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Key odorants of 'Keemun Aroma' and their changes during the..:
Wang, Hui
;
Bi, Haijun
;
Wang, Jing
...
Journal of Food Composition and Analysis. 132 (2024) - p. 106254 , 2024
Link:
https://doi.org/10.1016/j.jfca.2024.106254
RT Journal T1 <Title>Key odorants of 'Keemun Aroma' and their changes during the preliminary processing of Keemun BLack Tea (Camellia sinensis)</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfca.2024.106254&Exemplar=1&LAN=DE A1 Wang, Hui A1 Bi, Haijun A1 Wang, Jing A1 Li, Mengru A1 Yao, Xin A1 Zhang, Xiaoyu A1 Rigling, Marina A1 Wang, Ning A1 Wan, Xiaochun A1 Zhang, Yanyan A1 Zhai, Xiaoting PB Elsevier BV YR 2024 SN 0889-1575 JF Journal of Food Composition and Analysis VO 132 SP 106254 LK http://dx.doi.org/https://doi.org/10.1016/j.jfca.2024.106254 DO https://doi.org/10.1016/j.jfca.2024.106254 SF ELIB - SuUB Bremen
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