Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography−olfactometry (GC-O)

作者：Shiya Gan, Yingqi Chen, Lei Zhao, Xiaoyi Zhao, Tong Qiu, Xiaoting Zhai, Qianying Dai · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.114359 · 被引用次数：19 · 研究领域：Tea Polyphenols and Effects、Fermentation and Sensory Analysis、Phytochemicals and Antioxidant Activities