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Detection of Volatile Organic Compounds in Adulterated Tea Using Fourier Transform Infrared Spectroscopy and Proton-Transfer-Reaction Mass Spectrometry

Chongshan Yang,Dandan Duan,Chunwang Dong,Chuanxia Li,Guanglin Li,Yunhai Zhou,Yifan Gu,Yachao Liu,Chunjiang Zhao,Daming Dong

Food chemistry（2023）

Cited 5|Views18
Key words
Aroma,Tea,Proton-transfer-reaction mass spectrometry,Fourier transform infrared spectroscopy,Essence
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