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Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period

Fang Huang1, Yu-Hong Yan1, Qing-Bo Yao1

  • 1Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, College of Food Science and Engineering, Foshan University, Foshan 528225, China.

Molecules (Basel, Switzerland)
|January 8, 2025
PubMed

Keywords:
low-temperature plasmastorage periodtea winevolatile components

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