Analysis of Differences in Chemical Constituents of Rougui Rock Tea with Different Roasting Degrees by Ultra-high Performance Liquid Chromatography-Quadrupole Orbitrap Mass Spectrometry
In order to investigate the influence of different roasting degrees on the quality and chemical composition of Rougui rock tea (Camellia sinensis (L.) O. Kuntze cv. Rougui), the non-volatile chemical compositions of tea samples processed at different roasting temperatures (low fire: 100 ℃, medium fi...
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| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
| Được phát hành: |
China Food Publishing Company
2023-10-01
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| Loạt: | Shipin Kexue |
| Những chủ đề: | |
| Truy cập trực tuyến: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-032.pdf |