Difference Analysis of Major Quality Components in Different Turning over Intensities of Chungui Oolong Tea in Northern Fujian
In order to explore the processing technology characteristics of northern Fujian oolong tea processed by Chungui variety, sensory evaluation, biochemical analysis, ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-QqQ-MS) and headspace solid-phase microextracti...
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| Autori principali: | , , , , , , |
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| Natura: | Artigo |
| Lingua: | Chinês |
| Pubblicazione: |
The editorial department of Science and Technology of Food Industry
2023-06-01
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| Serie: | Shipin gongye ke-ji |
| Soggetti: | |
| Accesso online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060276 |
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