Differences in Aroma Components of Black Tea Processed from Different Tea Cultivars in Huangshan by Using Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry and Odor Activity Value
YANG Jihong, ZHOU Hanchen, LIU Yaqin, WANG Hui, HUANG Jianqin, LEI Pandeng
FOOD SCIENCE . 2022, (16): 235 -241 .  DOI: 10.7506/spkx1002-6630-20210726-301