Effects of withering time of fresh leaves on the formation of flavor quality of Taiping Houkui tea
Author:
Funder
Anhui Agricultural University
Publisher
Elsevier BV
Subject
Food Science
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1. Discrepancy on the flavor compound affect the quality of Taiping Houkui tea from different production regions;Food Chemistry: X;2024-10
2. Effect of withering/spreading on the physical and chemical properties of tea: A review;Comprehensive Reviews in Food Science and Food Safety;2024-09
3. Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu’an Guapian green tea during the manufacturing process;Food Research International;2024-07
4. The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis;Food Chemistry: X;2024-06
5. Changes in volatile compounds in withering tea leaves after infestation with tea green leafhopper (Empoasca onukii Matsuda);European Journal of Agronomy;2024-05
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