Changes in the key odorants of loose-leaf dark tea fermented by Eurotium cristatum during aging for one year: Focus on the stale aroma
Shanshan Shen, Jialin Fu, Ranqin Fan, Jixin Zhang, Haoran Sun, Yu Wang, Jingming Ning, Pengxiang Yue, Liang Zhang, Xueling Gao
Topics & Concepts
AromaFermentationFood scienceKey (lock)ChemistryFocus (optics)BiologyBotanyEcologyPhysicsOpticsFood Quality and Safety StudiesTea Polyphenols and EffectsFermentation and Sensory Analysis