加工工艺对绿茶关键呈香成分的影响
尤秋爽, 石亚丽, 朱荫, 杨高中, 严寒, 林智, 吕海鹏
Effect of Different Processing Technologies on the Key Aroma-Active Compounds of Green Tea
YOU Qiushuang, SHI Yali, ZHU Yin, YANG Gaozhong, YAN Han, LIN Zhi, LÜ Haipeng
食品科学
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2023, (8): 194
-200
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DOI: 10.7506/spkx1002-6630-20220718-204