[Elsevier] Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea

jakir_ete_ruet Post time Yesterday 07:20 | Show all posts |Read mode
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journal:Food Chemistry

Authors:Xin Meng; Jie-Qiong Wang; Fang Wang; Ying Gao; Chao-Hong Fu; Qizhen Du; Zhi-Hui Feng; Jian-Xin Chen; Jun-Feng Yin; Yong-Quan Xu

Published date:2024-4-

DOI:10.1016/j.foodchem.2023.138051

PDF link:https://www.sciencedirect.com/sc ... 308814623026699/pdf

Article link:https://doi.org/10.1016/j.foodchem.2023.138051



Article Source:Elsevier BV。



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Khomohn Post time Yesterday 07:20 | Show all posts

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