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Journal: Foods, 2024
Volume: 13
Number: 865
865
Article: Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis
Authors: by Yiwen Miao, Lilei Wang, Fei Bai, Shuting Zheng, Jingna Yan, Hao Wei, Qing Meng and Huarong Tong
Link: https://www.mdpi.com/2304-8158/13/6/865

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