Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference30 articles.
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3. Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: The impact of storage age;Cheng;Food Chemistry,2021
4. Characterization of key odorants in Xinyang Maojian green tea and their changes during the manufacturing process;Cui;Journal of Agricultural and Food Chemistry,2022
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