“Age” of tea: The impact of long-term storage on the aroma of Tuo tea and age prediction

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Agriculture, Biochemistry, Food Science +15

Root microbiota shift in rice correlates with resident time in the field and developmental stage

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Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS

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Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea

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