Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis
Xuexue Zheng(Hunan Agricultural University), Qin Li(Peking University), Tengfei Hu(Hunan Agricultural University), Chao Wang(Southwest Petroleum University), Zhonghua Liu(Hunan Agricultural University), Jianan Huang(Hunan Agricultural University), He Xie(Hunan Agricultural University), Xingchang Ou(Hunan Agricultural University)
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