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Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS
May 2022
May 2022
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Most cited references34
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Tea aroma formation
Chi-Tang Ho, Xin Zheng, Shiming Li (2015)
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Recent studies of the volatile compounds in tea
Ziyin Yang, Susanne Baldermann, Naoharu Watanabe (2013)
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Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)
Shuqi Wang, Haitao Chen, Baoguo Sun (2020)