Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking-Reference-Cited by-同舟云学术

Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking

Published:2023-01 Issue: Volume:174 Page:114458
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Pan-Pan,Feng Lin,Xu Yong-Quan,Zheng Lin,Yin Peng,Ye Fei,Gui An-Hui,Wang Sheng-Peng,Wang Xue-Ping,Teng Jing,Xue Jin-Jin,Gao Shi-Wei,Zheng Peng-Cheng

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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5. Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea (Camellia sinensis) using distillation extraction and sensory analysis methods;Chen;Flavour and Fragrance Journal,2020

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