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Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry.
Feng T, Sun J, Wang K, Song S, Chen D, Zhuang H, Lu J, Li D, Meng X, Shi M, Yao L, Ho CT. Feng T, et al. Among authors: wang k. J Agric Food Chem. 2022 Oct 26;70(42):13741-13753. doi: 10.1021/acs.jafc.2c04342. Epub 2022 Oct 12. J Agric Food Chem. 2022. PMID: 36225119
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