Analysis of Differences in Chemical Constituents of Rougui Rock Tea with Different Roasting Degrees by Ultra-high Performance Liquid Chromatography-Quadrupole Orbitrap Mass Spectrometry
ZHONG Qiusheng, PENG Jiakun, DAI Weidong, LIN Zhi, LÜ Haipeng, CHEN Quanbin, LI Xinlei, CHEN Changsong
FOOD SCIENCE . 2023, (20): 268 -282 .  DOI: 10.7506/spkx1002-6630-20221205-052