Citation: | YAN Tingyu, LIN Jiexin, ZHU Jianxin, et al. Analysis of E-nose and GC-MS Combined with Chemometrics Applied to the Aroma Characteristics of High Aroma Black Tea and Traditional Congou Black Tea[J]. Science and Technology of Food Industry, 2022, 43(18): 252−261. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120202. |
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