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Updated: Jan 29, 2026

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
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四种微生物的选用于鱼茶的固态发酵,以改善其风味:电子鼻子/GC-MS/GC-IMS引导的选择

Yi-Ran Yang1,2, Wei-Guo Cao1, Chen-Yu Li1

  • 1School of Chinese Materia Medica, Chongqing University of Chinese Medicine, Chongqing 402760, China.

Foods (Basel, Switzerland)
|January 28, 2026
PubMed
概括

用像Blastobotrys adeninivorans这样的微生物发酵茶可以改善它的味道. 这一过程减少了野色的音符,增强了鲜花和水果香味,使草药饮料更有吸引力.

关键词:
在GC-IMSS中.在GC-MS中使用GC-MS.这是一个OAVAV,OAVAV是OAV.这就是ROAVAV ROAVAV.发酵 发酵 发酵 发酵的茶 的茶超快速的GC电子鼻子

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