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Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui)
Author(s):
Zhibin Liu
,
Fuchen Chen
,
Jinyuan Sun
,
Li Ni
Publication date
Created:
January 2022
Publication date
(Print):
January 2022
Journal:
Food Chemistry
Publisher:
Elsevier BV
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The Dynamic Brain
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Tea aroma formation
Chi-Tang Ho
,
Xin Zheng
,
Shiming Li
(2015)
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Flavour formation in meat and meat products: a review
Donald Mottram
(1998)
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A low-viscosity epoxy resin embedding medium for electron microscopy
Arthur Spurr
(1969)
Journal of Ultrastructure Research, 26(1-2), 31-43
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Author and article information
Journal
Title:
Food Chemistry
Abbreviated Title:
Food Chemistry
Publisher:
Elsevier BV
ISSN (Print):
03088146
Publication date Created:
January 2022
Publication date (Print):
January 2022
Volume
: 367
Page
: 130624
Article
DOI:
10.1016/j.foodchem.2021.130624
PubMed ID:
34339982
SO-VID:
14acd37d-eeb2-416c-9830-1eea77c755ae
Copyright ©
© 2022
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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