Study of aroma compound formations and transformations during Jinxuan and Qingxin oolong tea processing
Author:
Affiliation:
1. Zhongkai University of Agriculture and Engineering Guangzhou Guangdong 510225 China
2. Food Science Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln New Zealand
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15205
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