Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC–MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking
- Resource Type
- Article
- Source
- In
Food Research International June 2023 168 - Subject
- Language
- ISSN
- 0963-9969