Analysis of Key Aroma Compounds in Three Varieties of Rucheng White Tea by Comprehensive Two-Dimensional Gas Chromatography-Quadrupole Time-of-Flight Mass Spectrometry
AN Qin, BAO Sudu, CHEN Hongyu, AN Huimin, CHEN Yuan, ZHANG Xinyi, LIU Yang, LIU Zhonghua, HUANG Jian’an
FOOD SCIENCE . 2025, (4): 163 -171 .  DOI: 10.7506/spkx1002-6630-20240808-070