The scent of time: Analyzing the differences in volatile organic compounds of camellia oleifera oil with different oil-tea tree ages using GC–IMS and GC–MS
Lili Gai, Kai Li, Debao Niu
Topics & Concepts
Camellia oleiferaCamelliaGas chromatography–mass spectrometryChemistryBotanyEnvironmental chemistryFood scienceChromatographyBiologyMass spectrometryFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesTea Polyphenols and Effects