The headspace aroma of both the roasted and the baked green tea infusion extracted by the absorptive column device was analysed for the first time by GC/MS forcomparison.

 
  • 首次采用柱吸附裝置提取了炒青和烘青綠茶茶湯的頂空香氣,經氣相色譜/質譜(GC/MS)分析了二者香氣在組成和含量上的差別。
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