Study on dynamic alterations of volatile organic compounds reveals aroma development over enzymatic-catalyzed process of Tieguanyin oolong tea production

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DOI:10.1016/j.fochms.2024.100227
作者：Liangyu Wu ,?Xiaolan Chen ,?Jiaqi Lin ,?Hongzheng Lin ,?Ningkai Liao ,?Chenxue Li ,?Yunfei Hu ,?Yun Sun
文献类型：期刊论文
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Elsevier

Abstract：To elucidate the formation of characteristic aroma over enzymatic-catalyzed processes (ECP), GC–MS-based volatile-metabolomic combined with desorption-electrospray-ionization coupled mass-sp

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