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Effects of Different Green-making Temperature & Humidity on Aromatic Constituents in Lingtoudancong Oolong Tea
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TS272.59

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    Abstract:

    The effect of different green making temperature & humidity on aromatic constituents in Lingtoudancong Oolong tea were studied by gas chromatography and mass spectrometry. Results showed that the tea made at high temperature and low humidity possessed le

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WEI Xin lin, WANG Yuan feng, WANG Deng liang . Effects of Different Green-making Temperature & Humidity on Aromatic Constituents in Lingtoudancong Oolong Tea[J]. Journal of Food Science and Biotechnology,2002,21(3).

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