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Food Chemistry: X|February 2, 2026
Optimization of processing technology and analysis of aroma components of osmanthus black tea using summer and autumn tea leavesHaomu Liao, Xiaoyue Song, Yuqin Xiong, et al.
Foods (Basel, Switzerland)|May 14, 2025
Process Optimization and Odor Analysis of Instant Black Tea PowderYuqin Xiong, Haomu Liao, Haiyue Liao, et al.
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