Characterization of the key volatile compounds in longjing tea (Camellia sinensis) with different aroma types at different steeping temperatures by GC‒MS and GC‒IMS-Reference-Cited by-同舟云学术

Characterization of the key volatile compounds in longjing tea (Camellia sinensis) with different aroma types at different steeping temperatures by GC‒MS and GC‒IMS

Published:2024-05 Issue: Volume:200 Page:116183
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Huiyuan,Zhang Jixin,Liu Sitong,Li Tiehan,Wei Yuming,Gu Zhe,Su Zhucheng,Ning Jingming,Wang Yujie,Hou Zhiwei^ORCID

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Elsevier BV

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5. HS-GC‒IMS detection of volatile organic compounds in yak milk powder processed by different drying methods;Feng;LWT-Food Science & Technology,2021

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