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...
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| 第一著者: | |
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| フォーマット: | Artigo |
| 言語: | Chinês |
| 出版事項: |
Editorial Office, Journal of Tea Science
2024-02-01
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| シリーズ: | Chaye kexue |
| 主題: | |
| オンライン･アクセス: | https://www.tea-science.com/fileup/1000-369X/PDF/1000-369X-2024-44-1-84.pdf |
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