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Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea

Document Type

Article

Author

Fang, X.; Xu, W.; Jiang, G.; Sui, M.; Xiao, J.; Ning, Y.; Niaz, R.; Huang, Y.; Wu, D.; Feng, X.; Lei, G.; Chen, J.

Source

In: Food Chemistry. (Food Chemistry, 1 May 2024, 439)

Subject

Language

English

ISSN

18737072
03088146

Online Access

Full Text (ScienceDirect 종량제) Web of Science JCR 저널정보 Scopus Find it@PNU

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