Effects of Vacuum and Shaking on Flavor Substances of Longnan White Tea
In this study, ultra-high performance liquid chromatography-triple quadrupole-tandem mass spectrometry (UPLC-TQ-MS/MS) and full 2D gas chromatography-time of flight mass spectrometry (GC × GC-TOFMS) were used to analyze the phenolic compounds, amino acids, purine alkaloids, and volatile constituents...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-04-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-8-021.pdf |
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