Differences in Key Flavor Substances and Quality between Charcoal-Baked and Electrically Baked White Tea
In this study, the differences in the aroma substances, major flavor substances and sensory quality of different grades of charcoal-baked and electrically baked white tea were studied by gas chromatography-mass spectrometry (GC-MS) and high performance liquid chromatography (HPLC) combined with chem...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
China Food Publishing Company
2023-09-01
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| Col·lecció: | Shipin Kexue |
| Matèries: | |
| Accés en línia: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-18-031.pdf |
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