Study on flavor quality formation in green and yellow tea processing by means of UPLC-MS approach
利用超高效液相色谱-质谱联用技术研究绿茶和黄茶加工过程中风味品质的形成
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2024.101342
Sun, Lingli; Wen, Shuai; Zhang, Suwan; Li, Qiuhua; Cao, Junxi; Chen, Ruohong; Chen, Zhongzheng; Zhang, Zhenbiao; Li, Zhigang; Li, Qian; Lai, Zhaoxiang; Sun, Shili