Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances

标题

Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances

作者

关键词

Electromagnetic roller-hot air–steam triple fixation, Infrared-assisted headspace coupled to solid-phase microextraction, Gas chromatography-tandem mass spectrometry (GC–MS), Multiple experiment viewer (MEV), Partial least-squares discriminant analysis (PLS-DA), Odor activity value (OAV)

出版物

FOOD RESEARCH INTERNATIONAL

Volume 136, Issue -, Pages 109479

出版商

Elsevier BV

发表日期

2020-06-25

DOI

10.1016/j.foodres.2020.109479