Preservation of Aroma in Rougui Oolong Tea by Hydroxypropyl-β-cyclodextrin
Oolong tea was highly favored by consumers for its rich aroma. However, there was significant loss of fragrance in Oolong tea products during processing and storage, urgently necessitating the development of corresponding technologies to stabilize aroma molecules. Addressing this, this study investi...
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| Principais autores: | , , , , , , , , , , |
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| 格式: | Artigo |
| 語言: | Chinês |
| 出版: |
The editorial department of Science and Technology of Food Industry
2024-08-01
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| 叢編: | Shipin gongye ke-ji |
| 主題: | |
| 在線閱讀: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023110258 |
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