采用HS-SPME/GC-MS/GC-Olfactometry/RI对绿茶和绿茶鲜汁饮料香气的比较分析
窦宏亮, 李春美, 顾海峰, 郝菊芳
Comparative Analysis on Aromatic Components of Green Tea and Fresh Green Tea Beverage Using HS-SPME/GC-MS/GC-Olfactometry/RI Methods
DOU Hong-liang, LI Chun-mei, GU Hai-feng, HAO Ju-fang
茶叶科学
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2007, (1): 51
-60
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DOI: 10.13305/j.cnki.jts.2007.01.008
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