不同杀青方式对刺梨叶茶风味物质的影响 / Effects of different fixation methods on flavoring substances of Rosa roxburghii Tratt leaves tea
- Resource Type
- Academic Journal
- Source
- 食品与发酵工业 / Food and Fermentation Industries. 49(20):140-150
- Subject
刺梨叶茶 风味物质 杀青方式 电子舌 顶空固相微萃取-气相色谱-质谱 Rosa roxburghii Tratt leaves tea flavor substance fixation methods electronic tongue headspace solid phase microextrac-tion-gas chromatography-mass spectrometry - Language
- Chinese
- ISSN
- 0253-990X