Article Versions Notes

Hou Z, Chen Z, Li L, Chen H, Zhang H, Liu S, Zhang R, Song Q, Chen Y, Su Z, et al. Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses. Foods. 2024; 13(17):2653. https://doi.org/10.3390/foods13172653

Hou, Zhiwei, Ziyue Chen, Le Li, Hongping Chen, Huiyuan Zhang, Sitong Liu, Ran Zhang, Qiyue Song, Yuxuan Chen, Zhucheng Su, and et al. 2024. "Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses" Foods 13, no. 17: 2653. https://doi.org/10.3390/foods13172653

Hou, Z., Chen, Z., Li, L., Chen, H., Zhang, H., Liu, S., Zhang, R., Song, Q., Chen, Y., Su, Z., & Xu, L. (2024). Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses. Foods, 13(17), 2653. https://doi.org/10.3390/foods13172653