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For: Guo X, Ho C, Schwab W, Song C, Wan X. Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea. Food Chemistry 2019;280:73-82. [DOI: 10.1016/j.foodchem.2018.12.066] [Cited by in Crossref: 46] [Cited by in F6Publishing: 36] [Article Influence: 11.5] [Reference Citation Analysis]
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9 Li X, Cheng X, Yang J, Wang X, Lü X. Unraveling the difference in physicochemical properties, sensory, and volatile profiles of dry chili sauce and traditional fresh dry chili sauce fermented by Lactobacillus plantarum PC8 using electronic nose and HS-SPME-GC-MS. Food Bioscience 2022;50:102057. [DOI: 10.1016/j.fbio.2022.102057] [Reference Citation Analysis]
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25 Jiang Z, Zhang H, Han Z, Zhai X, Qin C, Wen M, Lai G, Ho CT, Zhang L, Wan X. Study on In Vitro Preparation and Taste Properties of N-Ethyl-2-Pyrrolidinone-Substituted Flavan-3-Ols. J Agric Food Chem 2022. [PMID: 35289174 DOI: 10.1021/acs.jafc.2c00798] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
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