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ArticleFrontiers in nutrition2026

Study on the migration regularity of volatile flavor compounds during the roasting process of Tartary buckwheat tea based on HS-GC-IMS and chemometrics.

Xianzhou Zhu et al.PubMed ↗Full text ↗Publisher ↗

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Study on the migration regularity of volatile flavor compounds during the roasting process of Tartary buckwheat tea based on HS-GC-IMS and chemometrics. | OpenQuestion