Determination of Tea Aroma Precursor Glycosides: An Efficient Approach via Liquid Chromatography-Tandem Mass Spectrometry.
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DOI: 10.1021/acs.jafc.2c08562
Abstract: Tea aroma components are often stored as glycosidically bound forms in the tea plant (Camellia sinensis). However, the determination of these glycosides in tea samples is far from optimal. In the present study, we developed… read more here.
Keywords: aroma glycosides; tea aroma; liquid chromatography; aroma ... See more keywords