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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| Hoofdauteurs: | , , , , , , , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Elsevier
2025-07-01
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| Reeks: | Food Chemistry: X |
| Onderwerpen: | |
| Online toegang: | http://www.sciencedirect.com/science/article/pii/S2590157525006807 |
| Tags: |
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