基于HS-SPME-GC-MS和OAV分析黄山地区不同茶树品种红茶香气的差异
杨霁虹，周汉琛，刘亚芹，王辉，黄建琴，雷攀登
Differences in Aroma Components of Black Tea Processed from Different Tea Cultivars in Huangshan by Using Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Odor Activity Value
YANG Jihong, ZHOU Hanchen, LIU Yaqin, WANG Hui, HUANG Jianqin, LEI Pandeng
食品科学
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2022, (16): 235
-241
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DOI: 10.7506/spkx1002-6630-20210726-301
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