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

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Journal

Food Research International

Topics

Chemistry

Biochemistry

Organic Chemistry

Catalysis

Pathology And Forensic Medicine

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DOI

10.1016/j.foodres.2019.108908