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Journal: Foods, 2024
Volume: 13
Number: 3433
3433
Article: Combined Analysis of Grade Differences in Lapsang Souchong Black Tea Using Sensory Evaluation, Electronic Nose, and HS-SPME-GC-MS, Based on Chinese National Standards
Authors: by Xiaomin Pang, Zi Yan, Jishuang Zou, Pengyao Miao, Weiting Cheng, Zewei Zhou, Jianghua Ye, Haibin Wang, Xiaoli Jia, Yuanping Li and Qi Zhang
Link: https://www.mdpi.com/2304-8158/13/21/3433

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