Characterization of the key aroma compounds in Laoshan...

Food Chemistry 2021 / 03 Vol. 339

Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

Zhu, JianCai, Niu, Yunwei, Xiao, ZuoBing
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Volume:
339
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.128136
Date:
March, 2021
File:
PDF, 1.20 MB
2021
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