[Elsevier] Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum

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journal：Food Chemistry

Authors：Tingting An; Shanshan Shen; Zhongqi Zu; Mengxue Chen; Yu Wen; Xu Chen; Qi Chen; Yu Wang; Shaoyun Wang; Xueling Gao

Published date：2023-6-

DOI：10.1016/j.foodchem.2023.135462

PDF link：https://www.sciencedirect.com/sc ... 30881462300078X/pdf

Article link：https://doi.org/10.1016/j.foodchem.2023.135462

Article Source：Elsevier BV。

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