Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an “in-leaf” model with isotopic labeling

作者：Wensong Chen, Wangxin Liu, Zhibin Liu, Daoliang Wang, Xiaoye Lan, Sijia Zhan, Xiaoxiao Feng, Yuan Liu, Li Ni · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143174 · 被引用次数：20 · 研究领域：Tea Polyphenols and Effects、Fermentation and Sensory Analysis、Phytochemicals and Antioxidant Activities