EFFECT OF TEMPERATURE ON FLAVOR DURING SECOND DRYING OF ROASTED GREEN TEA
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TS272.51
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Abstract:
The aroma constituents of roasted green tea during second drying of different temperatures were analyzed by GC and GC/MS.The results showed that the contents of aromatic alcohols and terpenols increased remarkably and contents of fatty alcohols and aldehy
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倪德江 胡建程. EFFECT OF TEMPERATURE ON FLAVOR DURING SECOND DRYING OF ROASTED GREEN TEA[J]. Jorunal of Huazhong Agricultural University,1996,15(1).