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焙火温度对武夷肉桂茶风味品质及关键化合物的影响—基于傅里叶变换红外光谱与生化组分的关联
高瑞贞1, 林志强2, 3, 向佳欣1, 陈源1, 2, 余文权1, 4
Effect of Roasting Temperature on Flavor Quality and Key Compounds of Wuyi Rougui Tea: Based on the Correlation between FTIR and Biochemical Components
GAO Ruizhen1, LIN Zhiqiang2, 3, XIANG Jiaxin11, CHEN Yuan1, 2, YU Wenquan1, 4
茶叶科学 . 0, (): 1 -19 .