Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea

作者：Wenyuan Pang, Qiang Fu, Caixia Xu, Chunyan Zhang, Lu Wang, Shoujing Zheng, Jie Pang, Jiebo Chen · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143018 · 被引用次数：23 · 研究领域：Tea Polyphenols and Effects、Food Quality and Safety Studies、Phytochemicals and Antioxidant Activities