Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea-Reference-Cited by-同舟云学术

Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea

Published:2018-11 Issue: Volume:265 Page:189-199
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Qi Dandan,Miao Aiqing,Cao Junxi,Wang Wenwen,Chen Wei,Pang Shi,He Xiugu,Ma Chengying

Funder

National Natural Science Foundation of China

Construction of Modern Agriculture and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Study on discrimination of white tea and albino tea based on near-infrared spectroscopy and chemometrics;Chen;Journal of the Science of Food and Agriculture,2014

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