HIGHLIGHTS
- who: Yushi Zou et al. from the School of Food and Health, Beijing Technology and Business University, Beijing, China have published the research: Discovery and Flavor Characterization of High-Grade Markers in Baked Green Tea, in the Journal: Molecules 2023, 2462 of /2023/
- what: The results results of 200 shown in in Figure 6c,d, the the model validation was Theresults results were considered be applicable to theidentification grade identification waseffective. effective. The study provides a scientific reference for baked green tea grading and odor and taste markers of Grade A baked green tea; these . . .
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