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      Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

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      Food Chemistry
      Elsevier BV

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          Solid phase microextraction with thermal desorption using fused silica optical fibers

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            Tea aroma formation

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              Recent studies of the volatile compounds in tea

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                Author and article information

                Journal
                Food Chemistry
                Food Chemistry
                Elsevier BV
                03088146
                March 2021
                March 2021
                : 339
                : 128136
                Article
                10.1016/j.foodchem.2020.128136
                0dab2731-63f1-4c8f-aa0b-29e4935f4d67
                © 2021

                https://www.elsevier.com/tdm/userlicense/1.0/

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