Differences in Aroma Quality of Different Types of Jinmudan Tea Made from Tea Leaves Harvested in Summer and Autumn
In this study, the tender shoots of ‘Jinmudan’ tea plants harvested in summer and autumn were processed separately into green tea, yellow tea, white tea, oolong tea and black tea. Headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to d...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
China Food Publishing Company
2025-01-01
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| Schriftenreihe: | Shipin Kexue |
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| Online-Zugang: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-2-020.pdf |
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