|
|||||
|
|
Analysis of Aroma Components from Pu-erh Tea by Headspace-GC-MS Based on Retention Index |
|
| Authors: | SHEN Ming-yue LIU Ling-ling NIE Shao-ping XIE Jian-hua LI Chang MAO Xue-jin WANG Yuan-xing XIE Ming-yong |
| Abstract: | |
| Keywords: | Pu-erh tea aroma components retention index headspace analysis gas chromatography-mass spectrometry (GC-MS) |
| 点击此处可从《食品科学》浏览原始摘要信息 | |
| 点击此处可从《食品科学》下载全文 | |