New insights into the role of lipids in aroma formation during black tea processing revealed by integrated lipidomics and volatolomics
Lipids are important tea aroma precursors. Due to the complexity of black tea processing involving both enzymatic and thermal reactions, the role of lipids in black tea aroma formation remained unclear. Herein, the dynamic changes of lipids and volatiles during black tea processing were simultaneous...
Guardado en:
| Autores principales: | , , , , , , , , , |
|---|---|
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Elsevier
2024-01-01
|
| Colección: | Current Research in Food Science |
| Materias: | |
| Acceso en línea: | http://www.sciencedirect.com/science/article/pii/S2665927124002363 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|