The changes of aroma components in QingyuanCastanea henryi during roasting

CHEN Ru-yi1;YANG Yue-xi1;2;GU Zhen-yu1;2*; CHEN Yue-wen1;2;CHEN Ting1

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (4) : 254-258.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (4) : 254-258. DOI: 10.13995/j.cnki.11-1802/ts.014114
Food and Fermentation Industries

The changes of aroma components in QingyuanCastanea henryi during roasting

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(4): 254-258 https://doi.org/10.13995/j.cnki.11-1802/ts.014114

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