基于顶空固相微萃取-气质联用技术结合香气活度值分析4种干燥方式花果香型红茶的香气组分差异
杨晶晶, 赵云雄, 刘宝贵, 郭磊, 李子平, 王云仙, 梁光志, 罗莲凤, 冯红钰
Analysis of aroma compounds in flower and fruit scented black tea dried by 4 drying dethods by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry combined with odor activity value
YANG Jingjing, ZHAO Yunxiong, LIU Baogui, GUO Lei,LI Ziping, WANG Yunxian, LIANG Guangzhi, LUO Lianfeng, FENG Hongyu
食品与发酵工业
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2025, (17): 357
-366
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DOI: 10.13995/j.cnki.11-1802/ts.042812
