Analysis of Main Tea Characteristic Components and Volatile Components and Amino Acid Nutrition Evaluation of Insect Tea from Three Producing Areas in Guangxi
The main tea characteristic components, volatile components and amino acid composition of insect tea from three main producing areas in Guangxi were analyzed in this paper, and the amino acid characteristics and nutritional value were evaluated by amino acid ratio coefficient method. The results sho...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010154 |