Insight into aroma dynamic changes during the whole manufacturing process of smoked Lapsang Souchong tea

作者：Weiying Su, Zhibin Liu, Simin Huang, Daoliang Wang, Xiaoxiao Feng, Yuan Liu, Li Ni · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.141498 · 被引用次数：16 · 研究领域：Tea Polyphenols and Effects、Fermentation and Sensory Analysis、Phytochemicals and Antioxidant Activities