Di Tian

Characteristic aroma compounds in naturally withered and combined withered γ-aminobutyric acid white tea revealed by HS-SPME-GC-MS and relative odor activity value

Xinyu Wang, Yuanda Li, Xiujuan Deng, 2023, LWT.

Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses

Ning Chen, Yali Li, Di Tian, 2024, Foods.

The Characteristic Aroma Compounds of GABA Sun-Dried Green Tea and Raw Pu-Erh Tea Determined by Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry and Relative Odor Activity Value

Yali Li, Di Tian, Xiaohui Zhou, 2023, Foods.