Evaluation of flavor characteristics in tartary buckwheat (Fagopyrum tataricum) by E-nose, GC-IMS, and HS-SPME-GC-MS: Influence of different roasting temperatures
Author:
Funder
Fundamental Research Funds for the Central Universities
Publisher
Elsevier BV
Subject
Food Science
Reference32 articles.
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5. Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS;Guo;Food Chemistry,2022
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