Floral aroma improvement via solar withering and shaking in summer green tea: Sensory and analytical insights

Summer green tea leaves often exhibit excessive astringency, weak aroma and poor sensory quality, leading to low consumer acceptance, resource waste, and economic losses, which contradict sustainable development. Improving its quality and utilization remains a key challenge. This study investigated...

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Hlavní autoři:	Jiarui Zeng, Sijia Lv, Rou Zeng, Jiayuan Lin, Jie Jiang, Qiang Shen, Yuanchun Ma, Wanping Fang, Jingjing Tian, Xujun Zhu
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2025-07-01
Edice:	Food Chemistry: X
Témata:	Summer green tea Floral aroma Solar withering Shaking
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2590157525006807
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!