(1. College of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 200233, China;
2. Shanghai Research Institute of Fragrance and Flavor Industry, Shanghai 200233, China)
ZHAO Yue,XIAO Cheng-jie,CAI Bao-guo,LI Qiong,CUI Jian-jie. Influences of Four Different Trap Methods on GC-MS Determination of Aromatic Components of Tea[J]. FOOD SCIENCE, 2011, 32(16): 283-289.