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Journal: Foods, 2023
Volume: 12
Number: 1794
Article:
Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science
Authors:
by
Qingyang Wu, Ziwei Zhou, Yining Zhang, Huiqing Huang, Xiaoxi Ou and Yun Sun
Link:
https://www.mdpi.com/2304-8158/12/9/1794
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