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Aroma profile of Jinmudan tea produced using Camellia sinensis, cultivar Jinmudan using solid-phase microextraction, gas chromatography–mass spectrometry, and chemometrics

Biying Zhu, Jing Zhang, Junyao Li, Shimao Fang, Zhengzhu Zhang, Rangjian Wang, Wei‐Wei Deng

2021European Food Research and Technology16 citationsDOI

Topics & Concepts

AromaChemometricsSolid-phase microextractionCamellia sinensisChemistryGas chromatography–mass spectrometryMass spectrometryGas chromatographyChromatographyFood scienceBotanyBiologyTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities
Aroma profile of Jinmudan tea produced using Camellia sinensis, cultivar Jinmudan using solid-phase microextraction, gas chromatography–mass spectrometry, and chemometrics | Litcius