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Characterization of the key compounds responsible for the fermented soybean-like cup aroma of raw Pu-erh tea using instrumental and sensory methods

Document Type

Article

Author

Kun, J.; Meng, Q.; Xie, G.; Yan, J.; Tong, H.; Wei, C.-C.; Ho, C.-T.

Source

In: LWT. (LWT, 1 June 2022, 162)

Subject

Language

English

ISSN

00236438

Online Access

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

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