Effect of Steam Explosion on the Aroma Characteristics of Tea Produced from Tender and Mature Leaves of Eucommia ulmoides Analyzed Using Electronic Nose and Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry
In order to investigate the differences in volatile components and major aroma characteristics between tea made from tender and mature leaves of Eucommia ulmoides pre-treated by steam explosion (SE), an electronic nose (E-nose) and headspace solid-phase microextraction coupled to gas chromatography-...
| Tác giả chính: | |
|---|---|
| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
| Được phát hành: |
China Food Publishing Company
2024-01-01
|
| Loạt: | Shipin Kexue |
| Những chủ đề: | |
| Truy cập trực tuyến: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-1-012.pdf |