Flavor Quality of Different Aroma Types of Anxi Huangjingui Tea
In this study, sensory evaluation, high performance liquid chromatography (HPLC), high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) and headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) were employed to analyze the ma...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2025-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-5-028.pdf |