Revealing the characteristic honey-like aroma formation in honey-scented black tea via molecular sensory analysis

作者：Peng Zhang, Weiwei Wu, Bin Ma, Changkun Zheng, Qi Lin, Xinyi Zhao, Yan Huang, Fuming Lin, Weijiang Sun · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.146023 · 被引用次数：18 · 研究领域：Tea Polyphenols and Effects、Bee Products Chemical Analysis、Phytochemicals and Antioxidant Activities