NARA Discovery
Article Details
← Back to Search Results
Journal Article

Characterize the dynamic changes of volatile compounds during the roasting process of Wuyi rock tea (Shuixian) integrating GC-IMS and GC × GC-O-MS combined with machine learning

Yue Duan; Xing Gao; Bolin Shi; Mingguang Yu; Junaid Raza; Huijuan Sun; Ying Wang; Huanlu Song; Yongquan Xu
Food Chemistry · Vol. 489 · pp. 144931 · 2025

Abstract

Abstract is unavailable.

Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-10-01
Publication Year2025
Volume489
Pages144931
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.144931
SubjectAgricultural and Biological Sciences

Access Information

NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
Full-text access depends on NARA's subscribed coverage and institutional access.