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
Affiliation of Author(s):
园艺学院
Journal:
CURRENT RESEARCH IN FOOD SCIENCE
Co-author:
Ma Bingsong, Ma Cunqiang, Zhou Binxing, Liu Shujing, Zhuang Jing, Feng Zhihui, Yin Junfeng, Li Xinghui
