Unveiling key odor-active compounds and bacterial communities in Fu Brick tea from seven Chinese regions: A comprehensive sensomics analysis using GC–MS, GC-O, aroma recombination, omission, and high-throughput sequencing

已完结 10 由帝企鹅发布于 2024/12/2 10:38:21

DOI:10.1016/j.foodres.2024.114978
作者：Yilong Li ,?Ruoxian Wang ,?Tian Xiao ,?Lubin Song ,?Yu Xiao ,?Zhonghua Liu ,?Kunbo Wang ,?Jianan Huang ,?Mingzhi Zhu
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Fu Brick Tea (FBT) is a unique fermented tea produced in multiple regions of China, whose aroma qualities, key odor-active compounds and bacterial communities are not well characterized. By

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