Physicochemical analysis, sensorial evaluation, astringent component identification and aroma-active compounds of herbaceous Peony (Paeonia lactiflora Pall) black tea

已完结 10 由叶子发布于 2025/9/11 14:50:18

DOI:10.1016/j.indcrop.2022.116159
作者：Xiaoxiao Wang , Hairong Xiong , Shunli Wang , Yanli Zhang , Zihan Song , Xiuxin Zhang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The fermentation of herbaceous peony black tea by enzyme is beneficial to improve the flavor quality. This work aimed to investigate the influence of withering and fermentation on the taste

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