组合式焙火工艺对铁观音品质及挥发性香气组分的影响

陈贤明，冯林，李腊，赵国飞，龚正礼

Effects of Baking on the Changes in Sensory Evaluation and Volatile Aroma Compounds of Tieguanyin Oolong Tea

CHEN Xianming, FENG Lin, LI La, ZHAO Guofei, GONG Zhengli

食品科学 . 2015, (20): 73 -78 . DOI: 10.7506/spkx1002-6630-201520013