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Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography–mass spectrometry combined with chemometrics
Chengying, Ma, Junxing, Li, Wei, Chen, Wenwen, Wang, Dandan, Qi, Shi, Pang, Aiqing, MiaoLanguage:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2018.03.052
Date:
March, 2018
File:
PDF, 1.80 MB
english, 2018