Analysis of Volatile Components and Key Aroma Components in Dianhong Congou Black Tea Produced by Variable Temperature Fermentation

Podobne zapisy

• The Integration of Metabolomics, Electronic Tongue, and Chromatic Difference Reveals the Correlations between the Critical Compounds and Flavor Characteristics of Two Grades of High-Quality Dianhong Congou Black Tea
  od: Shan Zhang, i wsp.
  Wydane: (2023-07-01)
• Analysis of Volatile Components and Key Aroma Components in Dianhong Congou Black Tea Produced by Variable Temperature Fermentation
  od: WANG Yanyan, LIU Zhiwei, YAN Huiting, LU Jianwei, HE Yamei, GAO Jun, BAI Bing, LU Liping
  Wydane: (2024-12-01)
• Identification of volatile components and analysis of aroma characteristics of Jiangxi Congou black tea
  od: Cuinan Yue, i wsp.
  Wydane: (2020-01-01)
• Quality Analysis of Traditional and Wild Yunnan Congou Black Tea
  od: Yawen XU, i wsp.
  Wydane: (2023-03-01)
• Aroma Characteristics of Congou Black Tea Made from Three Varieties
  od: CHEN Shanmin, YUAN Linying, CHANG Rui, LUO Hongyu, WANG Yi, ZHANG Yulai, YANG Juan
  Wydane: (2025-09-01)