Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves
芳香
化学
山茶
味道
食品科学
稀释
香兰素
绿茶
园艺
生物
热力学
物理
作者
Mario Flaig,Sally Chuanfen Qi,Guodong Wei,Xiaogen Yang,Peter Schieberle