Analysis of the Major Characteristic Aroma Compounds in Different Grades of Jingshan Tea
To characterize the difference of odorants among different grades of Jingshan tea, we investigated the super grade, the first grade, the second grade and the third grade of Jingshan tea by stir bar sorptive extraction gas chromatography-mass spectrometry (SBSE-GC-MS), headspace solid-phase microextr...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Chinês |
| Publicat: |
Editorial Office, Journal of Tea Science
2024-02-01
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| Col·lecció: | Chaye kexue |
| Matèries: | |
| Accés en línia: | https://www.tea-science.com/fileup/1000-369X/PDF/1000-369X-2024-44-1-101.pdf |
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