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- W1657445057 abstract "The change of aroma constituents in Pu-erh raw tea during the pile-fermentation process were determined by HS-SPME/GC-MS. Results showed that the alcohols and hydrocarbons decreased distinctively,however,the heterocyclic oxygen compounds and esters increased distinctively during the pile-fermentation process. 1,2,3-Trimethoxybenzene was the most abundant component among the heterocyclic oxygen compounds,and its content reached the highest when the pile-fermentation process finished,and some main aromatic components,and relative contents which were obvious differences in Pu-erh raw tea and Pu-erh tea were analyzed." @default.
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- W1657445057 date "2009-01-01" @default.
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- W1657445057 title "Study on the change of aroma constituents during Pu-erh tea process." @default.
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