Survey of volatile organic compounds released at different temperatures from tea by direct analysis in real time mass spectrometry

Food Chemistry 2026

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Authors: Xin Geng, Zhichen Qiu, Chunyu Zhang, Hui Li, David D. Y. Chen

DOI: 10.1016/j.foodchem.2026.148128

Cited by: 3

References: 33

Fields of Study & Subjects

Tea Polyphenols and Effects Heavy Metals in Plants Fermentation and Sensory Analysis

References 33