基于气相-离子迁移谱技术分析“金花”菌发酵紫娟红茶过程中挥发性成分和多酚类物质变化
李永焜, 杨涵越, 严志慧, 周祎炜, 习林杰, 曲东, 江海, 燕飞
Analysis of volatile substances and polyphenols changes during the fermentation of Zijuan black tea based on gas phase ion mobility spectrometry technology
LI Yongkun, YANG Hanyue, YAN Zhihui, ZHOU Yiwei, XI Linjie, QU Dong, JIANG Hai, YAN Fei
食品与发酵工业
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2025, (20): 359
-370
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DOI: 10.13995/j.cnki.11-1802/ts.042043
