ORIGINAL RESEARCH
Published on 11 Sep 2024
Unraveling the dynamic changes of volatile compounds during the rolling process of Congou black tea via GC-E-nose and GC–MS
doi 10.3389/fsufs.2024.1436542
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- Frontiers in Sustainable Food Systems
- Sustainable Food Processing
- Research Topics
- Metabolomics to Uncover the Dynamic Changes and Formation Mechanism of Flavor in Fermented Food During Processing
Metabolomics to Uncover the Dynamic Changes and Formation Mechanism of Flavor in Fermented Food During Processing
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Frontiers in Sustainable Food Systems
- Sustainable Food Processing
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- 1,938Topic views
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