Effect of Drying Methods on Aroma Profiling of Large-Leaf Green Tea (camellia Sinensis Var. Assamica) Determined by HS-SPME-GC-MS

Zhengfei Luo,Linlong Ma, Yangtao Zhang,Yanhong Liu, Rui Yang, Xuean Dai, Tiantian Wang, Changmi Lv, Lifeng Zuo,Yanli Liu,Dan Cao,Haibo Yuan, Longfeng Yu,Xiaofang Jin

Foods (Basel, Switzerland)（2025）

Cited 0|Views4

Key words

large-leaf tea variety,green tea,drying methods,volatile components

AI Read Science

Must-Reading Tree

Example

Generate MRT to find the research sequence of this paper

Chat Paper

Summary is being generated by the instructions you defined