Analysis of Aroma Characteristics of Traditional and Wild Dianhong Congou Black Tea
To clarify differences in the aroma components and characteristics between traditional and wild Dianhong Congou black teas, five traditional and five wild Dianhong Congou black teas were investigated using headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-12-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023110336 |