Process Optimization of GABA Instant White Tea Based on Response Surface Methodology and Analysis of Key Flavor Substances
基于响应面法和关键风味物质分析的GABA速溶白茶工艺优化
期刊:Foods
影响因子:5.1
doi:10.3390/foods15050967
Yang, Dihan; Wang, Teng; Jiao, Wenwen; Chen, Qiuyue; Bo, Nianguo; Guan, Yiqing; Jiang, Bin; Gao, Hongyan; Tao, Xiaying; Yang, Fan; Liang, Ping; Cai, Bei; Pan, Guanghong; Zhou, Yingling; Zhao, Chunyan; Zhao, Ming