Comprehensive investigation on non-volatile and volatile flavor compounds in different varieties of rose tea by UPLC-Q-TOF-MS/MS-based metabolomics and GC-IMS, GC-MS
Zhen Liu, Chao Ma, Lingxiao Liu, Guizhi Dong, Bin Wang, Jifang Zhang, Sheng‐Ming Lei, Yun‐Guo Liu, Sheng‐Ming Lei, Yun‐Guo Liu
Topics & Concepts
ChemistryMetabolomicsGas chromatography–mass spectrometryChromatographyFlavorMass spectrometryFood scienceTea Polyphenols and EffectsFood Quality and Safety StudiesPhytochemicals and Antioxidant Activities