GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea
Xin Fang, Yanan Liu, Jingyi Xiao, Cunqiang Ma, Youyi Huang
Topics & Concepts
ChemistryChromatographyMass spectrometryHexanalGas chromatography–mass spectrometrySyringic acidAromaGlycosidePhenolsGas chromatographyGallic acidOrganic chemistryFood scienceAntioxidantTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies