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Investigation of the Aroma Profile of Green Tea Leaves Using Organic Synthesis and Conventional Analytical Techniques 被引量:1

Investigation of the Aroma Profile of Green Tea Leaves Using Organic Synthesis and Conventional Analytical Techniques
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出处 《Journal of Food Science and Engineering》 2014年第1期10-20,共11页 食品科学与工程(英文版)(美国)
关键词 香气成分 有机合成 绿茶 芳香化合物 叶用 芳香成分 分子结构 气相色谱 Aroma profile, green tea leaves, matcha-like odor, formyl group, aldehyde, complex odor.
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