Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu’an Guapian green tea during the manufacturing process-Reference-Cited by-同舟云学术

Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu’an Guapian green tea during the manufacturing process

Published:2024-07 Issue: Volume:188 Page:114525
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yu Jieyao,Li Jingzhe^ORCID,Lin Zhi,Zhu Yin,Feng Zhihui,Ni Dejiang,Zeng Shengchun,Zeng Xuehong,Wang Yijun,Ning Jingming,Zhang Liang^ORCID,Wan Xiaochun,Zhai Xiaoting

Publisher

Elsevier BV

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