Identification of the Different Aroma Compounds between Conventional and Freeze Dried Wuyi Rock Tea (Dangui) using Headspace Solid Phase Microextraction

著录项

• 来源
  《Food science and technology research》 |2013年第5期|805-811|共7页
• 作者

  Chun-hua Ma; Connieal Tan; Wei-lin Li; Liang-bi Chen; Yi-ru Wang; Xi Chen;

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• 作者单位

  Key Laboratory of Analysis and Detection Technology for Food Safety Ministry of Education, College of Chemistry and Chemical Engineering, Fuzhou University, Fuzhou, 350105, China,Collage of Tea and Food Science, Wuyi University, Wuyishan 354300, China;

  Department of Chemistry, College of Chemistry and Chemical Engineering, State Key Laboratory of Marine Environmental Science, Xiamen University, Xiamen, 361005, China;

  Collage of Tea and Food Science, Wuyi University, Wuyishan 354300, China;

  Collage of Tea and Food Science, Wuyi University, Wuyishan 354300, China;

  Department of Chemistry, College of Chemistry and Chemical Engineering, State Key Laboratory of Marine Environmental Science, Xiamen University, Xiamen, 361005, China;

  Department of Chemistry, College of Chemistry and Chemical Engineering, State Key Laboratory of Marine Environmental Science, Xiamen University, Xiamen, 361005, China;

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• 收录信息 美国《科学引文索引》(SCI);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  Wuyi rock tea; aroma; headspace solid phase microextraction; freeze-drying;

  机译：武夷岩茶;香气;顶空固相微萃取;冷冻干燥;