Identification of volatile and odor-active compounds in Maojian herbal tea (Dracocephalum rupestre Hance)

Author:

Zhang Chenping,Su Jing,Wang Jianan,Zhao Zhigang

Publisher

Elsevier BV

Reference39 articles.

1. Exploring the effect of different tea varieties on the quality of Lu’an Guapian tea based on metabolomics and molecular sensory science;Feng;Food Chem.: X,2024

2. Metabolomic characterization of the chemical compositions of Dracocephalum rupestre Hance;Gao;Food Res. Int.,2022

3. Changes of volatile compounds and odor profiles in Wuyi rock tea during processing;Guo;Food Chem.,2021

4. Effect of ages on yield and quality of essential oil of betel leaf (Piper betle L.): Antioxidant activity, GC-MS and SEM analysis;Gupta;Food Humanit.,2023

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