主题：【已应助】Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis
【序号】：1 【作者】： 【题名】：Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis 【DOI】：10.1016/j.foodchem.2022.132058 【年、卷、期、起止页码】： 【全文链接】：https://www.sciencedirect.com/science/article/abs/pii/S030881462200019X
我的社区
签到
仪器信息网“仪友会”招募令
科学仪器品牌联合“仪器心得”征文活动
【生活中的仪器检测】有奖征文
LC-MS实验瓶颈的突破与优化
