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Mengxue Chen

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Changes in the Volatile Compounds and Characteristic Aroma During Liquid-State Fermentation of Instant Dark Tea by Eurotium Cristatum

Number of pages: 21 Posted: 26 Sep 2022
Tingting An, Zhongqi Zu, Mengxue Chen, Yu Wen, Xu Chen, Qi Chen, Yu Wang, Shaoyun Wang and Xueling Gao
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Fuzhou University, Anhui Agricultural University, Anhui Agricultural University, Fuzhou University and Anhui Agricultural University
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Abstract:

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Fungal fermentation, Instant dark tea, Volatile components, E-nose, Odor-active compounds