Investigation of rose-honey aroma formation during tea infusion fermentation by Pantoea camelliae Z09 through GC-MS and GC-IMS
利用GC-MS和GC-IMS研究茶树泛菌Z09发酵过程中玫瑰蜂蜜香气的形成
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102766
Xie, Yanxia; Yang, Zixi; Zhu, Yuanmin; Chen, Xuemin; Lei, Mengjie; Jin, Xiaodi; Jin, Wenwen; Fu, Chunhua; Yu, Longjiang