Aroma characterization and their changes during the processing of black teas from the cultivar, Camellia sinensis (L.) O. Kuntze cv. Jinmudan
Authors:
- Junyao LiJLJunyao Li
- Changhong HaoCHChanghong Hao
- Huiyan JiaHJHuiyan Jia
- Jing ZhangJZJing Zhang
- Huiting WuHWHuiting Wu
- Jingming NingJNJingming Ning
- Rangjian WangRWRangjian Wang
- Wei-Wei DengWDWei-Wei Deng
- 5 February 2022
- journal article
- research article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 108
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China
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