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Tea aroma formation

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Food Chemistry, Biosynthesis, Volatile Compounds +8

Recent studies of the volatile compounds in tea

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Food Chemistry, Volatile Compounds, Chemical Composition +3

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Plant Physiology, Botany, Plant Defense Gene +18

The mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium

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Food Chemistry, Wine‐like Medium, Health Sciences +13