Analysis of characteristic aroma of fungal fermented Fuzhuan brick-tea by gas chromatography/mass spectrophotometry

Journal of the Science of Food and Agriculture

Volumn 87, Issue 8, 2007, Pages 1502-1504

  Xu, Xiangqun ^a   Mo, Haizhen ^b   Yan, Mingchao ^c   Zhu, Yang ^d  

^a ZHEJIANG SCI TECH UNIVERSITY   (China)

^b HENAN INSTITUTE OF SCIENCE AND TECHNOLOGY   (China)

^c Management Committee of Hangzhou High Tech Industry Development Zone   (China)

^d WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Fuzhuan brick tea; GC MS, fermented tea; Volatile compounds

Indexed keywords

FUNGI;

EID: 34249781134     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2874     Document Type: Article

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