Effects of Water Quality Parameters on Flavor Components and Sensory Attributes of Raw Pu-erh Tea Infusion

Lignende værker

• Effects of Water Quality Parameters on Flavor Components and Sensory Attributes of Raw Pu-erh Tea Infusion
  af: FENG Min, FAN Xin, YUAN Xiaoping, CHAI Chunrong, FANG Mengdan, DENG Xiaohua, LI Siyu, YI Lunzhao, REN Dabing, WANG Gang
  Udgivet: (2025-12-01)
• An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea
  af: Teng Wang, et al.
  Udgivet: (2025-02-01)
• Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains
  af: Xinyi Zhang, et al.
  Udgivet: (2024-12-01)
• Quality Characteristics and Chemical Composition of Ripe Arbor Pu-erh Tea
  af: WANG Teng, LU Wanyang, MA Yan, CHEN Qiuyue, BO Nianguo, DUAN Hongxing, LING Tiejun, ZHAO Ming
  Udgivet: (2026-02-01)
• Dynamic Evolution of Aroma Characteristics in Ripened Pu-Erh Tea During Industrial Fermentation: Insights from GC-MS and Flavor Wheel Analysis
  af: Yiqing Guan, et al.
  Udgivet: (2026-03-01)