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...
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| Principais autores: | , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
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The editorial department of Science and Technology of Food Industry
2024-05-01
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| Series: | Shipin gongye ke-ji |
| Assuntos: | |
| Acceso en liña: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023060190 |
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