GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea

Xin Fang(Huazhong Agricultural University), Youyi Huang(Huazhong Agricultural University), Cunqiang Ma(Nanjing Agricultural University), Jingyi Xiao(Huazhong Agricultural University), Yanan Liu(East China Normal University)
Food Chemistry
January 3, 2023
10.1016/j.foodchem.2023.135396
Cited by 148

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