近日,茶葉所茶樹(shù)資源與育種研究室在國(guó)際學(xué)術(shù)期刊Food Research International(中科院大類(lèi)一區(qū),IF=8.1)發(fā)表題為“Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis” 的研究論文。