Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea-Reference-Cited by-同舟云学术

Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea

Published:2024-05 Issue: Volume:439 Page:137810
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fang Xin^ORCID,Xu Wencan,Jiang Guangxian,Sui Mengyuan,Xiao Jingyi,Ning Yaoyao,Niaz Rida,Wu Dewen,Feng Xiaoguang,Chen Junhai,Huang Youyi^ORCID,Lei Gaixiang

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: The impact of storage age;Cheng;Food Chemistry,2021

4. Characterization of key odorants in Xinyang Maojian green tea and their changes during the manufacturing process;Cui;Journal of Agricultural and Food Chemistry,2022

5. Characterization of volatile compounds of Pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry;Du;Food Research International,2014

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