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Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea

Xin Meng; Jie-Qiong Wang; Fang Wang; Ying Gao; Chao-Hong Fu; Qizhen Du; Zhi-Hui Feng; Jian-Xin Chen; Jun-Feng Yin; Yong-Quan Xu
Food Chemistry · Vol. 438 · pp. 138051 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-04-01
Publication Year2024
Volume438
Pages138051
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2023.138051
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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