Characterization of volatile composition, aroma-active compounds and phenolic profile of Qingxin oolong tea with different roasting degrees

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journal：Food Bioscience

Authors：Xiaoye Lan; Zhibin Liu; Daoliang Wang; Sijia Zhan; Wensong Chen; Weiying Su; Yaqian Sun; Li Ni

Published date：2022-12-

DOI：10.1016/j.fbio.2022.101985

PDF link：https://www.sciencedirect.com/sc ... 21242922200445X/pdf

Article link：https://doi.org/10.1016/j.fbio.2022.101985

Article Source：Elsevier BV。

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[Elsevier] Characterization of volatile composition, aroma-active compounds and phenolic profile of Qingxin oolong tea with different roasting degrees

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[Elsevier] Characterization of volatile composition, aroma-active compounds and phenolic profile of Qingxin oolong tea with different roasting degrees