Analysis of Flavor Quality of ‘Chungui’ Minbei Oolong Tea with Different Baking Degrees
Sensory evaluation, biochemical analysis, ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-QqQ-MS) and headspace solid-phase microextraction combined with gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC-TOF-MS) were used to detect and anal...
Shranjeno v:
| Principais autores: | , , , , , , , |
|---|---|
| Format: | Artigo |
| Jezik: | Chinês |
| Izdano: |
The editorial department of Science and Technology of Food Industry
2024-05-01
|
| Serija: | Shipin gongye ke-ji |
| Teme: | |
| Online dostop: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023060190 |
| Oznake: |
Brez oznak, prvi označite!
|