Publication date | Communities | Collections | Article title | Author(s) | Journal/Conference |
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7 Apr 2024 | BMRC | Singapore Institute of Food and Biotechnology Innovation | Dynamic changes in the non-volatile and flavour compounds in withered tea leaves of three different colour cultivars based on multi-omics | Yulong Ye, Yiyun Gong, Ping Huang, Fan Luo, Renyou Gan, Chunyan Fang | Food Chemistry |