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1 Ergebnisse
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Identification of Four Kind Key Aroma Components of Wuyi Ro..:
Qianlian CHEN
;
Shizhang LIU
;
Shiquan ZHAN
...
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090092. , 2023
Link:
https://doi.org/10.13386/j.issn1002-0306.2022090092
RT Journal T1 <Title>Identification of Four Kind Key Aroma Components of Wuyi Rock Tea Based on HS-SPME-GC-MS and OAV</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:fc0bc70ec022469d94c86affa65d7498&Exemplar=1&LAN=DE A1 Qianlian CHEN A1 Shizhang LIU A1 Shiquan ZHAN A1 Guanjun PAN A1 Baoshun LIU A1 Feng GAO A1 Zhilong HAO PB The editorial department of Science and Technology of Food Industry YR 2023 K1 wuyi rock tea K1 volatile substances K1 headspace-solid phase microextraction-gas chromatography-mass spectrometry (hs-spme-gc-ms) K1 principal component analysis (pca) K1 odor activity value (oav) K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090092 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2022090092 DO https://doi.org/10.13386/j.issn1002-0306.2022090092 SF ELIB - SuUB Bremen
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