Analysis of Aroma Components of Different Cultivars of White Peony Tea Based on ATD-GC-MS
Automatic thermal desorption-gas chromatography-mass spectrometry (ATD-GC-MS) was used to determine the aroma components of white peony tea from different tea cultivars. The characteristics of aroma among different tea cultivars were explored. A total of 50 volatile components were detected in five...
Tallennettuna:
| Päätekijät: | , , , , , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Chinês |
| Julkaistu: |
The editorial department of Science and Technology of Food Industry
2022-01-01
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| Sarja: | Shipin gongye ke-ji |
| Aiheet: | |
| Linkit: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021030180 |
| Tagit: |
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