Key odorants of 'Keemun Aroma' and their changes during the preliminary processing of Keemun BLack Tea (Camellia sinensis)

已完结 10 由立秋发布于 2024/6/15 0:13:49

DOI:10.1016/j.jfca.2024.106254
作者：Hui Wang , Haijun Bi , Jing Wang , Mengru Li , Xin Yao , Xiaoyu Zhang , Marina Rigling , Ning Wang , Xiaochun Wan , Yanyan Zhang , Xiaoting Zhai
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.jfca.2024.106254

Elsevier

Abstract：Chinese Keemun black tea (KBT) is one of the most renowned black teas worldwide due to its alluring floral/fruity/honey-like odor. However, the key odorants of the so-called Keemun aroma hav

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