[Elsevier] Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea

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journal:Food Chemistry

Authors:Wenyuan Pang; Qinyuan Fu; Caixia Xu; Chunyan Zhang; Lu Wang; Shoujing Zheng; Jie Pang; Jiebo Chen

Published date:2025-5-

DOI:10.1016/j.foodchem.2025.143018

PDF link:https://www.sciencedirect.com/sc ... 308814625002687/pdf

Article link:https://doi.org/10.1016/j.foodchem.2025.143018



Article Source:Elsevier BV。



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