Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

Wang, Meng-Qi ; Ma, Wan-Jun ; Shi, Jiang ; Zhu, Yin ; Lin, Zhi ; Lv, Hai-Peng

Food research international, 2020-04, Vol.130, p.108908-108908, Article 108908 [Periódico revisado por pares]

Canada: Elsevier Ltd

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