江苏大学主页平台管理系统 ouyangqin--Home-- Colorimetric sensor array combined with chemometric methods for the assessment of aroma produced during the drying of tencha

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欧阳琴

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Colorimetric sensor array combined with chemometric methods for the assessment of aroma produced during the drying of tencha

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Affiliation of Author(s):40700

Journal:FOOD CHEMISTRY

ISSN No.:0308-8146

Translation or Not:no

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