Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

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ID: 88525
2020
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Abstract
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Reference Key
wang2020characterizationfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Wang, M.
Journal food research international
Year 2020
DOI
10.1016/j.foodres.2019.108908
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Keywords Keywords not found

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