Comparative Analysis of Volatile Components and Key Aroma-Active Components in Baked Green Tea Harvested in Different Seasons
In order to explore the differences in the aroma components of baked green tea harvested in different seasons, the composition and content of volatile components in spring and autumn green tea processed from three major tea cultivars in Zhejiang province were systematically analyzed via stir bar spo...
| Published in: | Shipin Kexue |
|---|---|
| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-11-01
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| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-023.pdf |