不同干燥工艺对金牡丹茶树花品质及挥发性风味成分的影响 - 梁贤智; 骆妍妃; 阳景阳; 农玉琴; 陈杏; 梁光志; 陈远权 (食品工业科技, 2024)
Keywords: tea flowers; amino acid components; 氨基酸组分; sensory quality; 感官品质; drying processes; 干燥工艺; 挥发性成分; volatile components; 茶树花