Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and molecular docking

Bingsong Ma(Nanjing Agricultural University), Xinghui Li(Nanjing Agricultural University), Cunqiang Ma(Nanjing Agricultural University), Jun‐Feng Yin(Tea Research Institute), Binxing Zhou(Yunnan Agricultural University), Zhihui Feng(Chinese Academy of Agricultural Sciences), Jing Zhuang(Nanjing Agricultural University), Shujing Liu(Swedish University of Agricultural Sciences)
Current Research in Food Science
January 1, 2025
10.1016/j.crfs.2025.101038
Cited by 13

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