Profiling Real-Time Aroma from Green Tea Infusion during Brewing.

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作者： Litao,Sun ^[1] ; Xue,Dong ^[2] ; Yonglin,Ren ^[2] ; Manjree,Agarwal ^[3] ; Alexander,Ren ^[2] ; Zhaotang,Ding ^[2]

作者单位： Tea Research Institute, Qingdao Agricultural University, Qingdao 266109, China. ^[1] College of Science, Health, Engineering and Education, Murdoch University, 90 South Street, Perth, WA 6150, Australia. ^[2] Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China. ^[3]

关键词 DI-SPME HS-SPME VOCs green tea real-time aroma tea aroma tea brewing

DOI 10.3390/foods11050684

PMID 35267316

发布时间 2022-03-16

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Foods (Basel, Switzerland)

2022年11卷5期

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Profiling Real-Time Aroma from Green Tea Infusion during Brewing.

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Profiling Real-Time Aroma from Green Tea Infusion during Brewing.

Foods (Basel, Switzerland)

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