机译:固定方法对栗子的栗色茶叶和关键芳香物质动力学的影响
Chinese Acad Agr Sci Tea Res Inst 9 Meiling South Rd Hangzhou 310008 Zhejiang Peoples R China;
Chinese Acad Agr Sci Tea Res Inst 9 Meiling South Rd Hangzhou 310008 Zhejiang Peoples R China;
Chinese Acad Agr Sci Tea Res Inst 9 Meiling South Rd Hangzhou 310008 Zhejiang Peoples R China;
Chinese Acad Agr Sci Tea Res Inst 9 Meiling South Rd Hangzhou 310008 Zhejiang Peoples R China;
Chinese Acad Agr Sci Tea Res Inst 9 Meiling South Rd Hangzhou 310008 Zhejiang Peoples R China;
Chinese Acad Agr Sci Tea Res Inst 9 Meiling South Rd Hangzhou 310008 Zhejiang Peoples R China;
Electromagnetic roller-hot air-steam triple fixation; Infrared-assisted headspace coupled to solid-phase microextraction; Gas chromatography-tandem mass spectrometry (GC-MS); Multiple experiment viewer (MEV); Partial least-squares discriminant analysis (PLS-DA); Odor activity value (OAV);
机译:确定导致绿茶具有栗子样香气质量的关键香精
机译:加入的Theanine /蔗糖对绿茶栗子芳香的形成
机译:鉴定茶品种“中华1”制作茶叶玉米茶叶的关键气味剂
机译:瓜维斯的香气 - 关键的香气化合物和组织破坏的影响
机译:连续三年从新泽西州中部收集的蜂胶关键香气活性化合物的鉴定
机译:梯度洗脱新型柱色谱法提取高香气和低咖啡因速溶绿茶
机译:加工过程中红茶芳香物质的动态变化