About 77% of the glycosidic aroma precursors in fresh tea leaves remained in the final green tea product, which was perceived a potential source of additional green tea aroma.
在成品绿茶中仍保留约77%的糖苷类香气前体，这为绿茶香气品质的进一步改善留下了广阔的空间。
The physical and chemical factors of surrounding stress will probably induce biosynthesis and accumulation of glycosidic aroma precursors.
茶树也有可能在外在物理或化学因素的诱导下强化挥发物糖苷的生物合成和积累。
The physical and chemical factors of surrounding stress will probably induce biosynthesis and accumulation of glycosidic aroma precursors.
茶树也有可能在外在物理或化学因素的诱导下强化挥发物糖苷的生物合成和积累。
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