Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu’an Guapian green tea during the manufacturing process

作者：Jieyao Yu, J. Li, Zhi Lin, Yin Zhu, Zhihui Feng, Dejiang Ni, Shengchun Zeng, Xuehong Zeng, Yijun Wang, Jingming Ning, Liang Zhang, Xiaochun Wan, Xiaoting Zhai · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.114525 · 被引用次数：32 · 研究领域：Tea Polyphenols and Effects、Phytochemicals and Antioxidant Activities、Ginkgo biloba and Cashew Applications