Molecular sensory basis of the unique “cocoa aroma” in white tea: An integrated study combining HS-SPME-GC–MS, GC-O, molecular docking, and addition tests
芳香
化学
气相色谱-质谱法
食品科学
质谱法
色谱法
作者
Zhiqiang Zheng,Weiwei Wu,Zhihui Wang,Peng Zhang,Bin Ma,Yan Huang,Weijiang Sun