Analysis of volatile substances and polyphenols changes during the fermentation of Zijuan black tea based on gas phase ion mobility spectrometry technology

LI Yongkun, YANG Hanyue, YAN Zhihui, ZHOU Yiwei, XI Linjie, QU Dong, JIANG Hai, YAN Fei

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (20) : 359-370.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (20) : 359-370. DOI: 10.13995/j.cnki.11-1802/ts.042043

Analysis of volatile substances and polyphenols changes during the fermentation of Zijuan black tea based on gas phase ion mobility spectrometry technology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(20): 359-370 https://doi.org/10.13995/j.cnki.11-1802/ts.042043

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