Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS

已完结 10 由叶子发布于 2025/12/29 13:17:40

DOI:10.1016/j.foodres.2023.112845
作者：Nanfeng Liu ,&nbsp;Shanshan Shen ,&nbsp;Lunfang Huang,&nbsp;Guojian Deng,&nbsp;Yuming Wei,&nbsp;Jingming Ning,&nbsp;Yujie Wang
文献类型：期刊论文
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Elsevier

Abstract：Aroma types of green teas associate with their commercial prices and consumer acceptance, mainly including floral-like (HX), chestnut-like (LX), and fresh (QX) aromas. However, the volatile

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