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GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing

Yuming Wei, Jixin Zhang, Tiehan Li, Mengjie Zhao, Zhenshuo Song, Yujie Wang, Jingming Ning

2023Food Chemistry71 citationsDOI

Topics & Concepts

AromaChemistryGas chromatography–mass spectrometryFood scienceChromatographyMass spectrometryTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies
GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing | Litcius