云南红茶加工过程中香气成分的变化

任洪涛,周斌,方林江,秦太峰

Analysis of the aroma components in the processing of Yunnan black tea

Ren Hong-tao, Zhou Bin, Fang Lin-jiang, Qin Tai-feng

食品与发酵工业 . 2013, (03): 187 -191 . DOI: 10.13995/j.cnki.11-1802/ts.2013.03.044