Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology
Xiao Jia, Qi Zhou, Dou Huang, Nawei Zhang, Shasha Qu, Qi An, Qingshan Wang, Jingnan Ren, Hongyan Zhang, Siyi Pan, Gang Fan
Topics & Concepts
AromaChemistryOdorFlavorChromatographyMass spectrometryCamelliaGas chromatographyGas chromatography–mass spectrometryFood scienceOrganic chemistryBotanyBiologyFermentation and Sensory AnalysisBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor Technologies