Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea

Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 265, 1 November 2018, Pages 189-199

Dandan Qi, Aiqing Miao, Junxi Cao, Wenwen Wang, Wei Chen, Shi Pang, Xiugu He, Chengying Ma,