基于IRAE-HS-SPME/GC-MS分析杀青方式对绿茶栗香形成的影响
王华杰,滑金杰,余勤艳,江用文,王近近,杨艳芹,邓余良,袁海波
Effects of Fixation Methods on the Formation of the Chestnut-like Aroma of Green Tea Analyzed by Infrared-assisted Extraction Coupled to Headspace Solid-phase Microextraction Combined with Gas Chromatography-Mass Spectrometry
WANG Huajie, HUA Jinjie, YU Qinyan, JIANG Yongwen, WANG Jinjin, YANG Yanqin, DENG Yuliang, YUAN Haibo
食品科学
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2021, (14): 209
-217
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DOI: 10.7506/spkx1002-6630-20200604-052