Analysis of Flavor Quality and Key Aroma Compounds of Rizhao White Tea
To investigate the current quality status of Rizhao white tea in Shandong province, the biochemical quality indicators of 18 Rizhao white tea samples were determined and their sensory quality was evaluated. Meanwhile, their key aroma compounds were analyzed using headspace solid-phase microextractio...
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| 第一著者: | |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
China Food Publishing Company
2025-11-01
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| シリーズ: | Shipin Kexue |
| 主題: | |
| オンライン･アクセス: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-21-020.pdf |
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