Tea aroma formation from six model manufacturing processes

作者：Zhihui Feng, Yifan Li, Ming Li, Yijun Wang, Liang Zhang, Xiaochun Wan, Xiaogen Yang · 发表于：Food Chemistry · 年份：2019 · DOI：10.1016/j.foodchem.2019.01.174 · 被引用次数：429 · 研究领域：Tea Polyphenols and Effects、Fermentation and Sensory Analysis、Phytochemicals and Antioxidant Activities