Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach

por Wang, Daoliang, Wang, Cainan, Su, Weiying, Lin, Chih-Cheng, Liu, Wei, Liu, Yuan, Ni, Li, Liu, Zhibin
Publicado 2023

Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS

por Wang, Daoliang, Liu, Zhibin, Chen, Wensong, Lan, Xiaoye, Zhan, Sijia, Sun, Yaqian, Su, Weiying, Lin, Chih-Cheng, Ni, Li
Publicado 2023