Characterization of aroma components and establishment of a year prediction model for Tuo teas stored for 2–10 years based on multispectral analysis and chemometrics

发表于 2026-9-6 09:09:39

期刊：Journal of Food Composition and Analysis

文献作者：Chenyang Ma; Di Tian; Haiyan Yi; Ning Chen; Qingyi Wang; Yujie Liu; Yan Mo; Xianxue Wu; Yali Li; Hongjie Zhou

出版日期：2025-6-

DOI号：10.1016/j.jfca.2025.107515

下载链接：https://www.sciencedirect.com/sc ... 889157525003308/pdf

文献链接：https://doi.org/10.1016/j.jfca.2025.107515

当前文献来源于 Elsevier BV。

备注信息：

发表于 2026-9-6 09:09:40

: 当前求助已完成，请重新发起求助。
已完结状态的附件将会在24小时内删除。

[Elsevier/Sciencedirect] Characterization of aroma components and establishment of a year prediction model for Tuo teas stored for 2–10 years based on multispectral analysis and chemometrics

已采纳

同分类求助

最新回复

站点公告

今日热心研友

（热心研友QQ群）

[Elsevier/Sciencedirect] Characterization of aroma components and establishment of a year prediction model for Tuo teas stored for 2–10 years based on multispectral analysis and chemometrics 一键复制