蓝光强度在散布时对绿茶香气的影响

Youyue He1,2, Yan Tang1, Shiyue Song2

  • 1Wenzhou Key Laboratory of Early Sprouting Tea Breeding, Wenzhou Vocational College of Science and Technology (Wenzhou Academy of Agricultural Sciences), Wenzhou 325006, China.

PubMed
概括

中等强度的蓝光 (MBL) 通过促进水果和花的挥发性化合物来增强绿茶的香味. 这一发现为在散布过程中优化绿茶质量提供了见解.

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