基于GC-MS和PCA分析黑毛茶高湿霉变过程挥发性组分

胥伟，姜依何，田双红，朱旗

Analysis of Volatile Compounds of Mildewed Raw Dark Tea Exposed to High Humidity Based on GC-MS and PCA

XU Wei, JIANG Yihe, TIAN Shuanghong, ZHU Qi

食品科学 . 2019, (14): 198 -205 . DOI: 10.7506/spkx1002-6630-20180911-116