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Variations in Fatty Acids Affected Their Derivative Volatiles during Tieguanyin Tea Processing
Fatty acids (FAs) are important precursors of oolong tea volatile substances, and their famous derivatives have been shown to be the key aroma components. However, the relationship between fatty acids and their derivatives during oolong tea production remains unclear. In this study, fresh Tieguanyin...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180273/ https://www.ncbi.nlm.nih.gov/pubmed/35681313 http://dx.doi.org/10.3390/foods11111563 |