Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation

作者：Xin Guan, Qiong Chen, Tianyang Guo · 发表于：Journal of Food Composition and Analysis · 年份：2024 · DOI：10.1016/j.jfca.2024.106075 · 被引用次数：17 · 研究领域：Tea Polyphenols and Effects、Fermentation and Sensory Analysis、Food Quality and Safety Studies