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The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound

Yiwei Weng, Linmu Chen, Jirui Kun, Shiqiang He, Huarong Tong, Yingjuan Chen

2024Food Chemistry36 citationsDOI

Topics & Concepts

AromaFermentationFood scienceMicroorganismChemistryGreen teaBiologyBacteriaGeneticsTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies
The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound | Litcius