基于GC×GC-QTOF-MS分析不同品种汝城白毛茶白茶的香气特征
安勤, 鲍肃都, 陈宏宇, 安会敏, 陈圆, 张欣仪, 刘洋, 刘仲华, 黄建安
Analysis of Key Aroma Compounds in Three Varieties of Rucheng White Tea by Comprehensive Two-Dimensional Gas Chromatography-Quadrupole Time-of-Flight Mass Spectrometry
AN Qin, BAO Sudu, CHEN Hongyu, AN Huimin, CHEN Yuan, ZHANG Xinyi, LIU Yang, LIU Zhonghua, HUANG Jian’an
食品科学
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2025, (4): 163
-171
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DOI: 10.7506/spkx1002-6630-20240808-070