Effect of roasting time on aroma quality of Shuixian Wuyi Rock Tea (Camellia sinensis)
Yue Duan, Mingguang Yu, Junaid Raza, Ying Wang, Huanlu Song, Yongquan Xu
Topics & Concepts
Camellia sinensisAromaRoastingCamelliaFood scienceTheaceaeChemistryBotanyBiologyPhysical chemistryTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies