Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry-Reference-Cited by-同舟云学术

Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry

Published:2020-11 Issue: Volume:137 Page:109656
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yang Yanqin^ORCID,Hua Jinjie^ORCID,Deng Yuliang,Jiang Yongwen,Qian Michael C.^ORCID,Wang Jinjin,Li Jia,Zhang Mingming,Dong Chunwang,Yuan Haibo

Funder

National Natural Science Foundation of China

Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences

Natural Science Foundation of Zhejiang Province

National Key R&D Program of China

China Agriculture Research System

Publisher

Elsevier BV

Subject

Food Science

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