Effect of Scenting Processes on Key Taste Substances and Flavour Quality of Jasmine Tea

被引：0

作者：

Tan, Feng ^{[1
,2
]}

Pei, Xujing ^{[1
,3
]}

Yang, Kaihui ^{[1
,2
]}

Zhang, Hui ^{[1
,2
]}

Hu, Yao ^{[1
,4
]}

He, Chunlei ^{[1
,5
,6
]}

机构：

[1] College of Horticulture, Sichuan Agricultural University, Chengdu,611130, China

[2] Guangyuan Academy of Agricultural Sciences, Sichuan, Guangyuan,628000, China

[3] Bureau of Agriculture and Rund Affairs of Taiyuan, Taiyuan,030000, China

[4] Bureau of Agriculture and Rund Affairs of Guangyuan, Sichuan, Guangyuan,628000, China

[5] Tea Refining and Innovation Key Lal)oratory of Sichuan Province, Chengdu,611130, China

[6] Sichuan Province Tibetan Tea Industry Engineering Technology Research Center, Sichuan, Ya'an,625014, China

来源：

Journal of Chinese Institute of Food Science and Technology | / 24卷 / 12期

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摘要：

引用

页码：233 / 245