Analysis of characteristic aroma of fungal fermented Fuzhuan brick-tea by gas chromatography/mass spectrophotometry-Reference-Cited by-同舟云学术

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Analysis of characteristic aroma of fungal fermented Fuzhuan brick-tea by gas chromatography/mass spectrophotometry

Published:2007 Issue:8 Volume:87 Page:1502-1504
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Xu Xiangqun,Mo Haizhen,Yan Mingchao,Zhu Yang

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference13 articles.

1. Influence of Fungal Fermentation on the Development of Volatile Compounds in the Puer Tea Manufacturing Process

2. Tea Manufacture Technology. Shanghai Science and Technology Press, Shanghai, pp. 177–186, 218–267 (1984). (in Chinese).

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