HS-SPME-GC-MS联用法分析不同通氧发酵加工工艺红茶香气成分
潘 科1,2，冯 林3，陈 娟2，杜 晓1,*
Analysis of Aroma Compounds in Black Tea Ventilated with Oxygen for Different Durations during the Fermentation Process by Head Space-Solid Phase Micro-Extraction Coupled with Gas Chromatography-Mass Spectrometry
PAN Ke1,2, FENG Lin3, CHEN Juan2, DU Xiao1,*
食品科学
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2015, (8): 181
-186
.
DOI: 10.7506/spkx1002-6630-201508033
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