Effects of Different Drying Processes on the Quality and Volatile Flavor Components of Jinmudan Tea (Camellia sinensis L.) Flowers

被引：0
|
作者：
Liang, Xianzhi [1 ]
Luo, Yanfei [1 ]
Yang, Jingyang [1 ]
Nong, Yuqin [1 ]
Chen, Xing [1 ]
Liang, Guangzhi [1 ]
Chen, Yuanquan [1 ]
机构：
[1] Guangxi South Subtropical Agricultural Science Research Institute, Longzhou,532415, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 15期
关键词：
D O I：
10.13386/j.issn1002-0306.2023070167
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学科分类号：
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页码：253 / 263
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