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Comparison of different aroma-active compounds of Sichuan Dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea using gas chromatography–mass spectrometry (GC–MS) and aroma descriptive profile tests

Food ChemistryGas Chromatography–mass SpectrometryFlavoromicsDescriptive Profile TestsMedicineChemical CompositionAnalytical ChemistryCamellia SinensisPhytochemicalPhytochemistryPharmacologyChromatographyHealth Sciences