武夷肉桂加工中挥发性成分糖苷结合物和 香气品质形成研究.
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- Journal of Tea Science, 2024, v. 44, n. 1, p. 84
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Works matching AU 欧晓西
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不同烘焙程度'春闺'闽北乌龙茶风味品质分析.
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- Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 242, doi. 10.13386/j.issn1002-0306.2023060190
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基于SBSE-GC-O-MS技术的3 个代表性乌龙茶 品种关键香气成分分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 1, p. 101, doi. 10.7506/spkx1002-6630-20230519-185
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