Study on the Glycosidically Bound Volatiles and Aroma Constituents in the Processing of Wuyi Rougui
‘Rougui’, the main cultivar of Wuyi rock tea, is characterized by a rich floral and pungent cinnamon aroma. To elucidate the contribution of key aroma constituents and glycosidically bound volatiles (GBVs) to Wuyi Rougui rock tea, this study employed ultra-high-performance liquid chr...
Na minha lista:
| Autor principal: | |
|---|---|
| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado em: |
Editorial Office, Journal of Tea Science
2024-02-01
|
| coleção: | Chaye kexue |
| Assuntos: | |
| Acesso em linha: | https://www.tea-science.com/fileup/1000-369X/PDF/1000-369X-2024-44-1-84.pdf |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|