Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS.
FOODS（2023）
Key words
aroma compounds,Fuliangzhong,summer tea,head space-solid phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS),gas chromatography-ion mobility spectrometry (GC-IMS),relative odor activity value (ROAV)
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