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...
Gorde:
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| Formatua: | Artigo |
| Hizkuntza: | Chinês |
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Editorial Office, Journal of Tea Science
2024-02-01
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| Saila: | Chaye kexue |
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| Sarrera elektronikoa: | https://www.tea-science.com/fileup/1000-369X/PDF/1000-369X-2024-44-1-84.pdf |
| Etiketak: |
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