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Shujing Liu

Nanjing Agricultural University
H指数:13
被引数:840

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Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and molecular docking

通过 comprehensive two-dimensional gas chromatography( comprehensively二维气相色谱)耦合 time-of-flight mass spectrometry(飞行时间质谱)和 molecular docking(分子对接)揭示陈化香气在生普洱茶储存期间的生成。

2025-01-010
OAAI