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Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

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  • 【序号】:1
    【作者】:
    【题名】:Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose
    【DOI】:10.1016/j.foodchem.2016.11.002
    【年、卷、期、起止页码】:
    【全文链接】:
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    第1楼2023/02/21

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