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中文
Effect of Roasting Temperature on Flavor Quality and Key Compounds of Wuyi Rougui Tea: Based on the Correlation between FTIR and Biochemical Components
GAO Ruizhen, LIN Zhiqiang, XIANG Jiaxin, CHEN Yuan, YU Wenquan
Journal of Tea Science . 2025, (
6
): 987 -1005 . DOI: 10.13305/j.cnki.jts.20251103.003
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