高温长时辉干工艺对广东炒青绿茶香气组分的影响
胡蝶,陈维,马成英,方壮东,黄海英,苗爱清
Effect of High-temperature and Long-time Final Roasting on Aroma of Roasted Green Tea
HU Die, CHEN Wei, MA Chengying, FANG Zhuangdong, HUANG Haiying, MIAO Aiqing
食品科学
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2022, (8): 255
-261
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DOI: 10.7506/spkx1002-6630-20210610-140