Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation
Yaru Zheng(Kunming University of Science and Technology), Lunzhao Yi(Kunming University of Science and Technology), Ying Gu(Kunming University of Science and Technology), Dabing Ren(Kunming University of Science and Technology), Lianyun Pan(Yunnan Academy of Agricultural Sciences), Siyu Li(Chongqing Institute of Geology and Mineral Resources), Mingzhi Liang(Yunnan Academy of Agricultural Sciences), Xiaoping Yuan(Kunming University of Science and Technology), Mengdi Guan(Kunming University of Science and Technology), Yingcai Li(Yunnan Institute For Drug Abuse)
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