Comprehensive investigation on non-volatile and volatile flavor compounds in different varieties of rose tea by UPLC-Q-TOF-MS/MS-based metabolomics and GC-IMS, GC-MS

Autor: Liu, Zhen, Ma, Chao, Liu, Ling-Xiao, Dong, Gui-Zhi, Wang, Bin, Zhang, Ji-Fang, Lei, Sheng-Ming, Liu, Yun-Guo
Zdroj: In Journal of Food Composition and Analysis December 2024 136
Databáze: ScienceDirect
Externí odkaz: