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Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses
 
 

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Journal: Foods, 2024
Volume: 13
Number: 2985

Article: Effect of Isolated Scenting Process on the Aroma Quality of Osmanthus Longjing Tea
Authors: by Jianyong Zhang, Yuxiao Mao, Yongquan Xu, Zhihui Feng, Yuwan Wang, Jianxin Chen, Yun Zhao, Hongchun Cui and Junfeng Yin
Link: https://www.mdpi.com/2304-8158/13/18/2985

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