Effects of different spreading temperature on aroma substances of Guzhang Maojian green tea based on headspace-solid phase microextraction-gas chromatography-mass spectrometry and relative odor activity value

CHEN Shiyi, HU Weixia, ZHU Haiyan

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (12) : 352-360.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (12) : 352-360. DOI: 10.13995/j.cnki.11-1802/ts.041702

Effects of different spreading temperature on aroma substances of Guzhang Maojian green tea based on headspace-solid phase microextraction-gas chromatography-mass spectrometry and relative odor activity value

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(12): 352-360 https://doi.org/10.13995/j.cnki.11-1802/ts.041702

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