Evaluation of aroma quality using multidimensional olfactory information during black tea fermentation-Reference-Cited by-同舟云学术

Evaluation of aroma quality using multidimensional olfactory information during black tea fermentation

Published:2022-11 Issue: Volume:371 Page:132518
ISSN:0925-4005
Container-title:Sensors and Actuators B: Chemical
language:en
Short-container-title:Sensors and Actuators B: Chemical

Author:

An Ting,Li Yang,Tian Xi,Fan Shuxiang,Duan Dandan,Zhao Chunjiang,Huang Wenqian,Dong Chunwang

Publisher

Elsevier BV

Subject

Materials Chemistry,Electrical and Electronic Engineering,Metals and Alloys,Surfaces, Coatings and Films,Condensed Matter Physics,Instrumentation,Electronic, Optical and Magnetic Materials

Reference43 articles.

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4. Novel insight into the effect of fermentation time on quality of Yunnan Congou black tea;Wang;LWT-Food Sci. Technol.,2022

5. GC MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing;Wu;Food Res. Int.,2019

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