Comparison of different aroma-active compounds of Sichuan Dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea using gas chromatography–mass spectrometry (GC–MS) and aroma descriptive profile tests
Nie, Cong-ning, Zhong, Xiao-xue, He, Li, Gao, Yuan, Zhang, Xiang, Wang, Cong-ming, Du, XiaoLangue:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-019-03304-1
Date:
June, 2019
Fichier:
PDF, 1.85 MB
english, 2019
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