Comparison of different aroma-active compounds of Sichuan Dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea using gas chromatography–mass spectrometry (GC–MS) and aroma descriptive profile tests

作者：Cong‐ning Nie, Xiao-xue Zhong, Li He, Yuan Gao, Xiang Zhang, Cong‐ming Wang, Xiao Du · 发表于：European Food Research and Technology · 年份：2019 · DOI：10.1007/s00217-019-03304-1 · 被引用次数：68 · 研究领域：Tea Polyphenols and Effects、Fermentation and Sensory Analysis、Phytochemicals and Antioxidant Activities