Analysis of aroma differences of bitter buckwheat tea brewed with different water quality based on headspace solid-phase microextraction-gas chromatography-mass spectrometry

QI Jufang, WANG Xiuju, ZHOU Qiyu

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 390-399.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 390-399. DOI: 10.13995/j.cnki.11-1802/ts.044056

Analysis of aroma differences of bitter buckwheat tea brewed with different water quality based on headspace solid-phase microextraction-gas chromatography-mass spectrometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(10): 390-399 https://doi.org/10.13995/j.cnki.11-1802/ts.044056

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