奇丹种武夷岩茶焙火过程中香气化合物和前体物质的动态变化

段月，刘紫薇，宋焕禄，于明光，许勇泉

Dynamic Changes of Aroma Compounds and Their Precursors during the Roasting Process of Qidan Wuyi Rock Tea

DUAN Yue, LIU Ziwei, SONG Huanlu, YU Mingguang, XU Yongquan

食品科学 . 2025, (23): 63 -73 . DOI: 10.7506/spkx1002-6630-20250615-100