Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics
- DOI
- 10.1021/acs.jafc.3c02813
- Published
- 2023-09-27
- Container
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1021/acs.jafc.3c02813,
title = {Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics},
author = {Jingtao Zhou and Chang He and Muxue Qin and Qianqian Luo and Xinfeng Jiang and Junyu Zhu and Li Qiu and Zhi Yu and De Zhang and Yuqiong Chen and Dejiang Ni},
year = {2023},
journal = {Journal of Agricultural and Food Chemistry},
doi = {10.1021/acs.jafc.3c02813},
url = {https://doi.org/10.1021/acs.jafc.3c02813}
}RIS
TY - JOUR TI - Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics AU - Jingtao Zhou AU - Chang He AU - Muxue Qin AU - Qianqian Luo AU - Xinfeng Jiang AU - Junyu Zhu AU - Li Qiu AU - Zhi Yu AU - De Zhang AU - Yuqiong Chen AU - Dejiang Ni PY - 2023 JO - Journal of Agricultural and Food Chemistry DO - 10.1021/acs.jafc.3c02813 UR - https://doi.org/10.1021/acs.jafc.3c02813 ER -
APA
Zhou, J., He, C., Qin, M., Luo, Q., Jiang, X., Zhu, J., Qiu, L., Yu, Z., Zhang, D., Chen, Y., & Ni, D. (2023). Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.3c02813
Source records
- crossref · retrieved 2026-09-25T15:37:11.491Z