Analysis of flavor components in Fenghuang Dancong oolong teas using HS-SPME-GC-MS

被引：0
|
作者：
Shi, Jingfang [1 ]
Chen, Dong [2 ]
Huang, Wenjie [1 ]
Chen, Zhuang [1 ]
Wu, Hualing [2 ]
Zhang, Wenhu [1 ]
Bei, Jinlong [1 ]
Yan, Shijuan [1 ]
机构：
[1] Agro-biological Gene Research Center, Guangdong Academy of Agricultural Sciences, Guangzhou,510640, China
[2] Guangdong Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou,510640, China
来源：
Shipin Kexue/Food Science | 2016年 / 37卷 / 24期
关键词：
801 Chemistry - 802.3 Chemical Operations - 804.1 Organic Compounds - 822.3 Food Products;
D O I：
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中图分类号：
学科分类号：
摘要：
6
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收藏
页码：111 / 117
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