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author:

曾晓雄 (曾晓雄.) [1] | 宠新文 (宠新文.) [2] | 陆广源 (陆广源.) [3]

Abstract:

本文采用GC/MS分析了速溶茉莉花茶的香气成分。分析结果表明茉莉花茶的香气在加工成速溶茉莉花茶过程中大量损失,但是茉莉花茶的主要香气成分除2—法尼烯外都得到了不同程度的保留。

Keyword:

GC\MS 香气成分

Community:

  • [ 1 ] 浙江农大茶学系八五研
  • [ 2 ] 浙江大学分析测试中心
  • [ 3 ] 福州大学轻工系八五研

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Source :

食品科学

Year: 1989

Issue: 09

Page: 59-60

Cited Count:

WoS CC Cited Count:

SCOPUS Cited Count:

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 7

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