Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography−olfactometry (GC-O)
| Autor: | Gan, Shiya, Chen, Yingqi, Zhao, Lei, Zhao, Xiaoyi, Qiu, Tong, Zhai, Xiaoting, Dai, Qianying |
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| Zdroj: | In Food Research International July 2024 187 |
| Databáze: | ScienceDirect |
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