Formation pathways and thermal-induced transformation of volatile sulfur compounds during black tea processing revealed by integrated GC-IMS and GC×GC-TOFMS.
- DOI
- 10.1016/j.foodchem.2026.150960
- Published
- 2026 Sep 2
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150960,
title = {Formation pathways and thermal-induced transformation of volatile sulfur compounds during black tea processing revealed by integrated GC-IMS and GC×GC-TOFMS.},
author = {Tang J and Zhou X and Hu J and Hou G and Yang Y and Wang Y and Jiang Y and Yuan H and Yang Y},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150960},
url = {https://doi.org/10.1016/j.foodchem.2026.150960}
}RIS
TY - JOUR TI - Formation pathways and thermal-induced transformation of volatile sulfur compounds during black tea processing revealed by integrated GC-IMS and GC×GC-TOFMS. AU - Tang J AU - Zhou X AU - Hu J AU - Hou G AU - Yang Y AU - Wang Y AU - Jiang Y AU - Yuan H AU - Yang Y PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150960 UR - https://doi.org/10.1016/j.foodchem.2026.150960 ER -
APA
J, T., X, Z., J, H., G, H., Y, Y., Y, W., Y, J., H, Y., & Y, Y. (2026). Formation pathways and thermal-induced transformation of volatile sulfur compounds during black tea processing revealed by integrated GC-IMS and GC×GC-TOFMS.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150960
Source records
- pubmed · retrieved 2026-09-26T19:19:50.524Z