信阳师范学院学报（自然科学版）2018，Vol.31Issue(1)：152-159,8.DOI:10.3969/j.issn.1003-0972.2018.01.030
茶叶中的糖苷类香气前体物质研究进展
Advances in Glycosidically Bound Aroma Precursors in Tea (Camellia Sinensis )
摘要
Abstract
The recent development of glycosidically bound aroma precursors in tea at home and abroad was summarized.The types and analysis methods of glycosidically bound aroma precursors in tea were introduced and the relationship between aroma formation and glycosidically bound aroma precursors in tea was reviewed. Moreover,the problems and development trend of glycosidically bound aroma precursors in tea were discussed.关键词
茶叶/糖苷类香气前体/研究进展Key words
tea/glycosidically bound aroma precursor/research advances分类
轻工纺织引用本文复制引用
周洁,丁鹏,汪桂宇,许威,童华荣,崔继来..茶叶中的糖苷类香气前体物质研究进展[J].信阳师范学院学报（自然科学版）,2018,31(1):152-159,8.基金项目
国家自然科学基金项目(31701647) （31701647）
河南省三区人才支持项目(17066) （17066）
信阳师范学院博士科研启动项目(16054) （16054）
信阳师范学院青年科研基金项目(17032) （17032）
