不同干燥条件下福白菊菊花茶风味品质的比较分析

卢琪，薛淑静，杨德，王少华，李露

Comparative Analysis of Flavor Quality of Chrysanthemum Tea (Chrysanthemum morifolium cv. ‘Fubaiju’) Processed by Different Drying Methods

LU Qi, XUE Shujing, YANG De, WANG Shaohua, LI Lu

食品科学 . 2020, (20): 249 -255 . DOI: 10.7506/spkx1002-6630-20190823-249