Understanding of formation and change of chiral aroma compounds from tea leaf to tea cup provides essential information for tea quality improvement

作者：Ying Zhou, Yunchuan He, Zeng‐Rong Zhu · 发表于：Food Research International · 年份：2023 · DOI：10.1016/j.foodres.2023.112703 · 被引用次数：47 · 研究领域：Tea Polyphenols and Effects、Fermentation and Sensory Analysis、Metabolomics and Mass Spectrometry Studies