The Dynamic Change in Fatty Acids during the Postharvest Process of Oolong Tea Production

As important factors to oolong tea quality, the accumulation and dynamic change in aroma substances attracts great attention. The volatile composition of oolong tea is closely related to the precursor contents. Fatty acids (FAs) and their derivatives are basic components of oolong tea fragrance duri...

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Detalles Bibliográficos
Autores principales: Zhou, Zi-Wei, Wu, Qing-Yang, Yang, Yun, Hu, Qing-Cai, Wu, Zong-Jie, Huang, Hui-Qing, Lin, Hong-Zheng, Lai, Zhong-Xiong, Sun, Yun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9268070/
https://www.ncbi.nlm.nih.gov/pubmed/35807544
http://dx.doi.org/10.3390/molecules27134298

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9268070/
https://www.ncbi.nlm.nih.gov/pubmed/35807544
http://dx.doi.org/10.3390/molecules27134298

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