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。
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Source :
食品科学
Year: 1989
Issue: 09
Page: 59-60
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ESI Highly Cited Papers on the List: 0 Unfold All
WanFang Cited Count:
Chinese Cited Count:
30 Days PV: 7
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