成果/Result
- Characterization and Exploration of the Flavor Profiles of Green Teas from Different Leaf Maturity Stages of Camellia sinensis cv. Fudingdabai Using E-Nose, E-Tongue, and HS-GC-IMS Combined with Machine Learning被引量：0收藏
- 作者：Liu, Xiaohui Huang, Mingzheng Tang, Weiyuan Li, Yucai Li, Lun
- 机构：Guizhou Inst Technol
- 来源：FOODS 2025
- 关键词：green tea leaf tenderness volatile compounds HS-GC-IMS rOAV machine learning Fudingdabai KEGG pathway flavor markers tea grading
