Comprehensive investigation on non-volatile and volatile flavor compounds in different varieties of rose tea by UPLC-Q-TOF-MS/MS-based metabolomics and GC-IMS, GC-MS
化学
代谢组学
气相色谱-质谱法
色谱法
风味
质谱法
食品科学
作者
Zhen Liu,Chao Ma,Lingxiao Liu,Gui‐Zhi Dong,Bin Wang,Jifang Zhang,Sheng‐Ming Lei,Yun‐Guo Liu