机译:发酵茶和草药的混合茶的挥发性香料组分
Department of Food and Nutrition Sunchon National University Jeonnam 57922 Korea;
Department of Food Science and Nutrition Dong-A University Busan 49315 Korea;
Department of Food and Nutrition Chonnam National University Gwangju 66186 Korea;
Department of Food and Nutrition Sunchon National University Jeonnam 57922 Korea;
blended tea; fermented tea; herbs; volatile component; SPME;
机译:发酵茶和草药的混合茶的挥发性香料组分
机译:茶加工过程中淘洗后乌龙茶风味挥发性成分的变化
机译:桑叶茶和桑叶茶的成分比较
机译:气相色谱/质谱法制液蒸汽挥发性组分的变化研究
机译:大环麝香对模型饮料系统中风味混合的影响。
机译:混合茶与发酵茶和草药的挥发性风味成分
机译:绿茶中的挥发性风味组件与炎热的赤裸大麦