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Study on Aroma Components in Different Types of Dark Tea Ba..:
Jiantianye DENG
;
Meihong YAN
;
Bohao SHANG
...
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110337. , 2023
Link:
https://doi.org/10.13386/j.issn1002-0306.2022110337
RT Journal T1 <Title>Study on Aroma Components in Different Types of Dark Tea Based on HS-SPME-GC-MS</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:77613ded75874b0fb9266e62b4176b6f&Exemplar=1&LAN=DE A1 Jiantianye DENG A1 Meihong YAN A1 Bohao SHANG A1 Yilong LI A1 Tian XIAO A1 Mingzhi ZHU A1 Kunbo WANG PB The editorial department of Science and Technology of Food Industry YR 2023 K1 dark tea K1 aroma components K1 headspace solid-phase microextraction K1 gas chromatography-mass spectrometry K1 odor activity value (oav) K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110337 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2022110337 DO https://doi.org/10.13386/j.issn1002-0306.2022110337 SF ELIB - SuUB Bremen
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