GC-MS结合化学计量学用于探究六大茶类香气形成的差异
谢关华, 陆安霞, 欧阳珂, 孟庆, 童华荣
Analysis of the aroma formation in six categories of teas by GC-MS combined with chemometrics
XIE Guanhua, LU Anxia, OUYANG Ke, MENG Qing, TONG Huarong
食品与发酵工业
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2021, (20): 260
-270
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DOI: 10.13995/j.cnki.11-1802/ts.027026
