Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea

著者: Xiujuan Deng, Ganghua Huang, Qing Tu, Hongjie Zhou, Yali Li, H. Shi, Xianxue Wu, Hongtao Ren, Kunlun Huang, Xiaoyun He, Wentao Xu - Food Chemistry 2021 被引用: 123