Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea

作者：Yilin Liang, Zhi‐Hui Wang, Lingzhi Zhang, Haomin Dai, Weiwei Wu, Zhiqiang Zheng, Fuming Lin, Jie Xu, Yan Huang, Weijiang Sun · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.139931 · 被引用次数：78 · 研究领域：Tea Polyphenols and Effects、Phytochemicals and Antioxidant Activities、Heavy Metals in Plants