食品科学 |
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气相色谱-串联质谱结合化学计量学分析快速陈化对白茶香气的影响
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祁丹丹1,陈维1,苗爱清1,王雯雯2,庞式1,马成英1* |
(1. 广东省农业科学院茶叶研究所/广东省茶树资源创新利用重点实验室,广州510640;2.安捷伦科技(中国)有限公司,北京100102) |
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Effects of rapid ageing technology on the aroma quality of white tea using gas chromatographymass spectrometry/mass spectrometry combined with chemometrics |
QI Dandan1, CHEN Wei1, MIAO Aiqing1, WANG Wenwen2, PANG Shi1, MA Chengying1* |
(1. Tea Research Institute, Guangdong Academy of Agricultural Science/Guangdong Key Laboratory of Tea Plant Resources
Innovation & Utilization, Guangzhou 510640, China; 2. Agilent Technologies (China) Co. Ltd., Beijing 100102, China)
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引用本文:
祁丹丹, 陈维, 苗爱清, 王雯雯, 庞式, 马成英. 气相色谱-串联质谱结合化学计量学分析快速陈化对白茶香气的影响
[J]. 浙江大学学报(农业与生命科学版), 2018, 44(6): 704-710.
QI Dandan, CHEN Wei, MIAO Aiqing, WANG Wenwen, PANG Shi, MA Chengying. Effects of rapid ageing technology on the aroma quality of white tea using gas chromatographymass spectrometry/mass spectrometry combined with chemometrics. Journal of Zhejiang University (Agriculture and Life Sciences), 2018, 44(6): 704-710.
链接本文:
http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2017.09.063
或
http://www.zjujournals.com/agr/CN/Y2018/V44/I6/704
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