Corrigendum to “Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology” [Food Chem. 385 (2022) 132718]
芳香
食品科学
化学
钥匙(锁)
生物
生态学
作者
Huimin An,Xingchang Ou,Yangbo Zhang,Li Shi,Yifan Xiong,Qin Li,Jianan Huang,Zhonghua Liu