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Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea
Processing is extremely important for the formation of aroma characteristic of tea leaves. In this study, the effects of processing on the content of volatile compounds, aroma intensity and odor characteristic of Shuixian tea were analyzed. The results showed that the content of volatile compounds i...
| Autores principales: | , , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10039254/ https://www.ncbi.nlm.nih.gov/pubmed/36974179 http://dx.doi.org/10.1016/j.fochx.2023.100616 |