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Ma, L. J., Gao, M., Zhang, L., Qiao, Y., Li, J., Du, L., Zhang, H., & Wang, H. (2022). Characterization of the Key Aroma-Active Compounds in High-Grade Dianhong Tea Using GC-MS and GC-O Combined with Sensory-Directed Flavor Analysis. Food Chemistry, 378, Article ID: 132058.
https://doi.org/10.1016/j.foodchem.2022.132058

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