[Elsevier] Understanding of formation and change of chiral aroma compounds from tea leaf to tea cup provides essential information for tea quality improvement

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journal:Food Research International

Authors:Ying Zhou; Yunchuan He; Zengrong Zhu

Published date:2023-5-

DOI:10.1016/j.foodres.2023.112703

PDF link:https://www.sciencedirect.com/sc ... 96399692300248X/pdf

Article link:https://doi.org/10.1016/j.foodres.2023.112703



Article Source:Elsevier BV。



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