Article Versions Notes

Liu X, Huang M, Tang W, Li Y, Li L, Xie J, Li X, Dong F, Wang M. 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. Foods. 2025; 14(16):2861. https://doi.org/10.3390/foods14162861

Liu, Xiaohui, Mingzheng Huang, Weiyuan Tang, Yucai Li, Lun Li, Jinyi Xie, Xiangdong Li, Fabao Dong, and Maosheng Wang. 2025. "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" Foods 14, no. 16: 2861. https://doi.org/10.3390/foods14162861

Liu, X., Huang, M., Tang, W., Li, Y., Li, L., Xie, J., Li, X., Dong, F., & Wang, M. (2025). 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. Foods, 14(16), 2861. https://doi.org/10.3390/foods14162861