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陈艳萍

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Application of SPME-GC-TOFMS, E-nose, and sensory evaluation to investigate the flavor characteristics of Chinese Yunnan coffee at three different conditions (beans, ground powder and brewed coffee)

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Journal:Flavour and Fragrance Journal

Translation or Not:no

Date of Publication:2020-09-01

Indexed by:期刊论文

Date of Publication:2020-09-01

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