橘香轻压茯砖发花过程中风味品质演变与关键香气成分解析
曹宇冰,何淏天,林勇,刘仲华,黄建安,禹利君
Flavor Quality Evolution and Key Aroma Components in Lightly Pressed Citrus-Aroma Fu Brick Tea during the Flowering Process
CAO Yubing1, HE Haotian2, LIN Yong3, LIU Zhonghua4, HUANG Jian’an4, YU Lijun1,*
食品科学
.
2026, (18): 205
-218
.
DOI: 10.7506/spkx1002-6630-20260302-016