刘淑婧

Associate Professor Supervisor of Master's Candidates

Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and molecular docking

Release time:2025-12-29Hits:

Impact Factor:

7.7
Impact Factor:

7.7
Affiliation of Author(s):

园艺学院
Affiliation of Author(s):

园艺学院
Journal:

CURRENT RESEARCH IN FOOD SCIENCE
Journal:

CURRENT RESEARCH IN FOOD SCIENCE
Co-author:

Ma Bingsong, Ma Cunqiang, Zhou Binxing, Liu Shujing, Zhuang Jing, Feng Zhihui, Yin Junfeng, Li Xinghui
Co-author:

Ma Bingsong, Ma Cunqiang, Zhou Binxing, Liu Shujing, Zhuang Jing, Feng Zhihui, Yin Junfeng, Li Xinghui
Document Code:

2c9e868c9b35b250019b39f24e6159a0
Document Code:

2c9e868c9b35b250019b39f24e6159a0
Volume:

10
Volume:

10
Page Number:

-
Page Number:

-
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2025-01-01
Date of Publication:

2025-01-01