Article Versions Notes

Ouyang J, Jiang R, Liu Q, Chen H, Yi X, Yang Y, Huang F, Li J, Wen H, Xiong L, et al. Characterization of Key Odorants During Processing of Minty-like Aroma ‘Rucheng Baimaocha’ Black Tea. Foods. 2025; 14(11):1941. https://doi.org/10.3390/foods14111941

Ouyang, Jian, Ronggang Jiang, Qi Liu, Hongyu Chen, Xiaoqin Yi, Yuzi Yang, Fangfang Huang, Juan Li, Haitao Wen, Ligui Xiong, and et al. 2025. "Characterization of Key Odorants During Processing of Minty-like Aroma ‘Rucheng Baimaocha’ Black Tea" Foods 14, no. 11: 1941. https://doi.org/10.3390/foods14111941

Ouyang, J., Jiang, R., Liu, Q., Chen, H., Yi, X., Yang, Y., Huang, F., Li, J., Wen, H., Xiong, L., Huang, J., & Liu, Z. (2025). Characterization of Key Odorants During Processing of Minty-like Aroma ‘Rucheng Baimaocha’ Black Tea. Foods, 14(11), 1941. https://doi.org/10.3390/foods14111941