变温发酵工艺滇红工夫挥发性成分及关键香气成分分析

王艳燕，刘志薇，严慧婷，陆建伟，何亚梅，高峻，白冰，陆丽萍

Analysis of Volatile Components and Key Aroma Components in Dianhong Congou Black Tea Produced by Variable Temperature Fermentation

WANG Yanyan, LIU Zhiwei, YAN Huiting, LU Jianwei, HE Yamei, GAO Jun, BAI Bing, LU Liping

食品科学 . 2024, (23): 159 -167 . DOI: 10.7506/spkx1002-6630-20240519-126