Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea.
Food Chem
; 439: 137810, 2024 May 01.
Article
in En
| MEDLINE
| ID: mdl-38043275
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Volatile Organic Compounds
/
Odorants
Language:
En
Journal:
Food Chem
Year:
2024
Document type:
Article
Affiliation country:
China
Country of publication:
United kingdom