Changes of volatile aroma components and biochemical components in Fenghuang dancong tea during processing
Objective： This study aimed to optimize the processing technology of Fenghuang dancong tea. Methods： Headspace solid phase microextraction (HS-SPME), Gas chromatography-mass spectrometry (GC-MS), and spectrophotometer were used to extract, determine and analyze the volatile aroma and non-volatile bi...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Editorial Office of Food and Machinery
2024-03-01
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| coleção: | Shipin yu jixie |
| Assuntos: | |
| Acesso em linha: | http://www.ifoodmm.com/spyjxen/article/abstract/20240223 |
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