Article Versions Notes

Jiang B, Yang L, Luo X, Huang R, Jiao W, Zhong X, Li L, Wang Q, Liu M, Liu K. Aroma Formation and Dynamic Changes during Sichuan Black Tea Processing by GC–MS-Based Metabolomics. Fermentation. 2023; 9(7):686. https://doi.org/10.3390/fermentation9070686

Jiang, Bin, Liran Yang, Xueping Luo, Rongyan Huang, Wenwen Jiao, Xiaoxue Zhong, Lixia Li, Qi Wang, Mingli Liu, and Kunyi Liu. 2023. "Aroma Formation and Dynamic Changes during Sichuan Black Tea Processing by GC–MS-Based Metabolomics" Fermentation 9, no. 7: 686. https://doi.org/10.3390/fermentation9070686

Jiang, B., Yang, L., Luo, X., Huang, R., Jiao, W., Zhong, X., Li, L., Wang, Q., Liu, M., & Liu, K. (2023). Aroma Formation and Dynamic Changes during Sichuan Black Tea Processing by GC–MS-Based Metabolomics. Fermentation, 9(7), 686. https://doi.org/10.3390/fermentation9070686