Aroma characterization and their changes during the processing of black teas from the cultivar, Camellia sinensis (L.) O. Kuntze cv. Jinmudan - Concepedia

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Aroma characterization and their changes during the processing of black teas from the cultivar, Camellia sinensis (L.) O. Kuntze cv. Jinmudan

28

Citations

34

References

2022

Year

Junyao Li, Changhong Hao, Huiyan Jia, Jing Zhang, Huiting Wu, Jingming Ning, Rangjian Wang, Wei‐Wei Deng

Journal of Food Composition and Analysis

Food ChemistryBlack TeasCamellia SinensisAroma CharacterizationPhytochemistry

References

	Year	Citations

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