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HARVARD Citation
Xiao, Y. et al. (2022). Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].