Analysis of Free Aroma Components and Change of Aroma Components During the Pile-fermation Process of Pu-erh Tea

Gu Xungang; Zhang Zhengzhu; Ning Jingming; Yao Chengcheng; Shao Wanfang; Wan Xiaochun

doi:10.13995/j.cnki.11-1802/ts.2010.04.010

Gu Xungang, Zhang Zhengzhu, Ning Jingming, Yao Chengcheng, Shao Wanfang, Wan Xiaochun

Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (04) : 161-164.

PDF(267 KB)

Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (04) : 161-164. DOI: 10.13995/j.cnki.11-1802/ts.2010.04.010

Food and Fermentation Industries

Analysis of Free Aroma Components and Change of Aroma Components During the Pile-fermation Process of Pu-erh Tea

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 36(04): 161-164 https://doi.org/10.13995/j.cnki.11-1802/ts.2010.04.010

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(267 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export