glycosidic tea aroma precursors
glycosidic tea aroma precursors
糖苷茶香气前体
以上为机器翻译结果，长、整句建议使用 人工翻译 。
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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。
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