动态顶空萃取结合气相色谱-嗅觉测量-质谱联用技术解析不同品种烘青绿茶的挥发性成分
李玮轩, 解东超, 邵晨阳, 张悦, 吕海鹏, 林智, 杜琪珍, 朱荫
Dynamic Headspace Combined with Gas Chromatography-Olfactometry-Mass Spectrometry for Analysis of Volatile Components in Baked Green Tea from Different Cultivars
LI Weixuan, XIE Dongchao, SHAO Chenyang, ZHANG Yue, LÜ Haipeng, LIN Zhi, DU Qizhen, ZHU Yin
食品科学
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2024, (5): 137
-148
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DOI: 10.7506/spkx1002-6630-20230624-177