摘要
小种红茶是福建省特有的一种红茶类型,是我国红茶生产和出口历史最悠久的传统茶类。小种红茶香气高,微带松柏香味,茶汤呈深黄色,滋味浓而爽口、甘醇。
同被引文献16
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二级引证文献11
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1王鹏杰,张丹丹,邱晓红,杨国一,王文震,叶乃兴.基于GC-MS和电子鼻技术的武夷岩茶香气分析[J].福建茶叶,2017,39(1):16-18. 被引量:18
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2张恒,郑俏然,王韵雯.红茶果冻的配方优化及香气成分分析[J].农产品加工,2017(4):44-47. 被引量:10
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3曾小翠,蒋玉兰,吕杨俊,张士康,朱跃进,张海华,黄赟赟.基于GC-MS/GC的滇红戚风蛋糕香气物质研究[J].中国茶叶加工,2017(2):28-33. 被引量:4
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4贺群,黄旦益,卢翠,齐冬晴,田双红,林娟,周跃斌,沈程文.适制绿茶与红绿茶兼宜品种挥发性香气组分及其相对含量差异研究[J].西北农业学报,2017,26(9):1363-1378. 被引量:8
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5胡善国,黄建琴,雷攀登,王辉,杨婷,周汉琛.不同做形干燥方式对名优祁红香气成分的影响[J].食品工业科技,2018,39(8):226-231. 被引量:9
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6肖作兵,王红玲,牛云蔚,朱建才,马宁.基于OAV和AEDA对工夫红茶的PLSR分析[J].食品科学,2018,39(10):242-249. 被引量:32
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7阮旭,徐奕鼎,王文杰,吴琼,刘丹丹,沈季雪.祁门红茶不同干燥方式的比较研究[J].中国茶叶加工,2018,0(2):38-43. 被引量:2
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8陈慧敏,李晓晗,王漪,石知钢,张新富.基于电子鼻分析提香工艺对红茶香气特征的影响[J].食品工业科技,2019,40(18):234-237. 被引量:12
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9林燕萍,张渤,张见明,陈荣冰,黄毅彪.不同萎凋方式对武夷红茶“金骏眉”品质的影响[J].食品研究与开发,2021,42(19):78-85. 被引量:5
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10刘菲,赖凌凌,张雪儿,陈华葵,吴成建,王佳峰,郑晓棽,周建喜.不同冲泡条件对金骏眉感官品质的影响[J].茶叶学报,2023,64(4):21-28.
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