Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea

Aroma is a vital factor influencing tea quality and value. It is a challenge to produce a kind of black tea with a floral/fruity aroma, good taste, and without a green/grassy odor simultaneously using small- and medium-leaf tea species. In this study, the effect of re-rolling treatment on the aroma...

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Detalles Bibliográficos
Autores principales: Chen, Qincao, Yu, Penghui, Li, Ziyi, Wang, Yuhang, Liu, Yafang, Zhu, Yin, Fu, Haihui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572315/
https://www.ncbi.nlm.nih.gov/pubmed/37835355
http://dx.doi.org/10.3390/foods12193702

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572315/
https://www.ncbi.nlm.nih.gov/pubmed/37835355
http://dx.doi.org/10.3390/foods12193702

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