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      Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

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      Food Chemistry
      Elsevier BV

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          A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol

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            Tea aroma formation

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              Recent studies of the volatile compounds in tea

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                Author and article information

                Contributors
                Journal
                Food Chemistry
                Food Chemistry
                Elsevier BV
                03088146
                March 2021
                March 2021
                : 341
                : 128230
                Article
                10.1016/j.foodchem.2020.128230
                33038771
                a5faea95-7ea6-4cf5-994d-9d842c8c8bcb
                © 2021

                https://www.elsevier.com/tdm/userlicense/1.0/

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