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A combined metabolomics and flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Tieguanyin tea during roasting process

Feifei Shi; Peng Liang; Shuyu Guo; Weiling Guo
Food Chemistry · Vol. 525 · pp. 150493 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-10-01
Publication Year2026
Volume525
Pages150493
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.150493
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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