Characterization of free and bound volatile compounds inHawk Tea (Litsea coreana L.)

YANG Yini, YANG Guiqiu, YANG Xiaohong, ZHENG Fuping, YU Ainong

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (3) : 254-260.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (3) : 254-260. DOI: 10.13995/j.cnki.11-1802/ts.017579

Characterization of free and bound volatile compounds inHawk Tea (Litsea coreana L.)

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(3): 254-260 https://doi.org/10.13995/j.cnki.11-1802/ts.017579

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