Characteristic Changes and Potential Markers of Flavour in Raw Pu-Erh Tea with Different Ageing Cycles Analysed by HPLC, HS-SPME-GC-MS, and OAV

To investigate the flavour evolution mechanism of raw Pu-erh tea (RPT) during storage, the volatile and non-volatile compounds of RPT with different storage years (1–10 years) from the same raw material origin, manufacturer, and storage location in Wenshan Prefecture, Yunnan Province, were systemati...

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מידע ביבליוגרפי

Principais autores:	Jiayi Xu, Xiujuan Deng, Yamin Wu, Miao Zhou, Cen Du, Qiaomei Wang, Yuxin Xia, Junjie He, Wenxia Yuan, Wendou Wu, Hongxu Li, Yankun Wang, Tong Li, Baijuan Wang
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2025-02-01
סדרה:	Foods
נושאים:	raw Pu-erh tea ageing cycles quality flavour OAV
גישה מקוונת:	https://www.mdpi.com/2304-8158/14/5/829
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!