Effects of Different Fermentation Methods on Flavor Quality of Liupao Tea Using GC-Q-TOF-MS and Electronic Nose Analyses
利用GC-Q-TOF-MS和电子鼻分析研究不同发酵方法对六堡茶风味品质的影响
期刊:Foods
影响因子:5.1
doi:10.3390/foods13162595
Zhou, Xiaohui; Tian, Di; Zhou, Hongjie; Dong, Rui; Ma, Chenyang; Ren, Ling; Yang, Xueyi; Wang, Qingyi; Chen, Ning; Yang, Liubo; Tang, Xuan; Bi, Yixin; Liu, Yapeng; Deng, Xiujuan; Wang, Baijuan; Li, Yali