Comprehensive investigation on non-volatile and volatile flavor compounds in different varieties of rose tea by UPLC-Q-TOF-MS/MS-based metabolomics and GC-IMS, GC-MS

作者：Zhen Liu, Zhen Liu, Chao Ma, Ling-Xiao Liu, Ling-Xiao Liu, Guizhi Dong, Bin Wang, Jifang Zhang, Sheng‐Ming Lei, Yun‐Guo Liu · 发表于：Journal of Food Composition and Analysis · 年份：2024 · DOI：10.1016/j.jfca.2024.106708 · 被引用次数：21 · 研究领域：Tea Polyphenols and Effects、Food Quality and Safety Studies、Phytochemicals and Antioxidant Activities