Characterization of the orchid-like aroma contributors in selected premium tea leaves

作者：Zhihui Feng, Li Ming, Yifan Li, Xiaochun Wan, Xiaogen Yang · 发表于：Food Research International · 年份：2019 · DOI：10.1016/j.foodres.2019.108841 · 被引用次数：88 · 研究领域：Tea Polyphenols and Effects、Fermentation and Sensory Analysis、Phytochemicals and Antioxidant Activities