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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, 林志强, 向佳欣, 陈源, 余文权
Effect of Roasting Temperature on Flavor Quality and Key Compounds of Wuyi Rougui Tea: Based on the Correlation between FTIR and Biochemical Components
GAO Ruizhen, LIN Zhiqiang, XIANG Jiaxin, CHEN Yuan, YU Wenquan
茶叶科学 . 2025, (6): 987 -1005 .