炭焙和电焙白茶的关键风味物质和品质差异

吴全金，周喆，漆思雨，吴颖，孙威江

Differences in Key Flavor Substances and Quality between Charcoal-Baked and Electrically Baked White Tea

WU Quanjin, ZHOU Zhe, QI Siyu, WU Ying, SUN Weijiang

食品科学 . 2023, (18): 259 -267 . DOI: 10.7506/spkx1002-6630-20221109-094