{"identifier":"nobleid:/w1/20260521/2EC4DF68","arkIdentifier":"ark:/48914/w1/20260521/2EC4DF68","version":1,"workTitle":"Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry combined with chemometrics","workType":"Journal Article","authors":"Panpan Liu, Pengcheng Zheng, Ziming Gong, Feng Lin, Shiwei Gao, Xueping Wang, Jing Teng, Lin Zheng, Zhonghua Liu","description":null,"workUrl":null,"existingDoi":"10.1007/s00217-020-03514-y","createdAt":"2026-05-21T14:22:33.096592Z","canonicalUrl":"https://nobleid.org/ark:/48914/w1/20260521/2EC4DF68.v1"}