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Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis

Food ChemistryFlavoromicsChemical CompositionFood AnalysisAnalytical ChemistryCamellia SinensisAroma CharacterizationPhytochemistryPhytochemicalHanzhong Black TeaChromatographyHealth Sciences