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Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics

Article ID Journal Published Year Pages File Type
8889097 Food Research International 2018 36 Pages PDF
Keywords
HS-SPMEGC–MSvolatile componentsManufacturing processoolong teaChemometrics
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics
Authors
Chengying Ma, Junxing Li, Wei Chen, Wenwen Wang, Dandan Qi, Shi Pang, Aiqing Miao,
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Journal
Food Research International
Journal: Food Research International
Related Categories
HS-SPME
GC–MS
volatile components
Manufacturing process
oolong tea
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