普洱茶渥堆阶段游离态香气成分分析及含量变化
谷勋刚,张正竹,宁井铭,姚成程,邵宛芳,宛晓春
Analysis of Free Aroma Components and Change of Aroma Components During the Pile-fermation Process of Pu-erh Tea
Gu Xungang, Zhang Zhengzhu, Ning Jingming, Yao Chengcheng, Shao Wanfang, Wan Xiaochun
食品与发酵工业
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2010, (04): 161
-164
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DOI: 10.13995/j.cnki.11-1802/ts.2010.04.010
