Corrigendum to Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology [Food Chem. 385 (2022) 132718] (Food Chemistry (2022) 385, (S030881462200680X), (10.1016/j.foodchem.2022.132718))

被引：0

作者：

An, Huimin ^{[1
,2
]}

Ou, Xingchang ^{[1
,2
]}

Zhang, Yangbo ^{[1
,2
]}

Li, Shi ^{[1
,2
]}

Xiong, Yifan ^{[1
,2
]}

Li, Qin ^{[1
,2
]}

Huang, Jianan ^{[1
,2
,3
]}

Liu, Zhonghua ^{[1
,2
,3
]}

机构：

[1] Tea Key Lab of the Ministry of National Teaching of Hunan Agricultural University, Changsha,410128, China

[2] National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha,410128, China

[3] Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, Changsha,410128, China

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Compendex;

D O I：

133172

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