Study on Aroma Formation During the Withering Period of Ningchow Black Tea
Withering is the first process in black tea production, during which volatile compounds undergo complex enzymatic transformations that significantly influence the aroma profile of the tea. Herein, this study investigated the change trends of volatile compounds and corresponding enzymes throughout th...
Gespeichert in:
| Hauptverfasser: | , , , , , , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2026-05-01
|
| Schriftenreihe: | Foods |
| Schlagworte: | |
| Online-Zugang: | https://www.mdpi.com/2304-8158/15/11/1903 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|