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High temperature and high humidity (HTHH) alter flavor properties of Pu-erh tea associated with burnt aroma emergence

Tong Qin; Kaiyue Gao; Mengge Li; Yan Jin; Wenjie Sui; Min Zhang; Hairong Long; Tao Wu
Food Research International · Vol. 222 · pp. 117635 · 2025
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Abstract

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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2025-12-01
Publication Year2025
Volume222
Pages117635
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2025.117635
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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