Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui)
Zhibin Liu, Fu‐Chen Chen, Jinyuan Sun, Li Ni
Topics & Concepts
ChemistryFlavorFlavonolsRoastingFermentationFood scienceProcess (computing)Organic chemistryPolyphenolAntioxidantComputer scienceOperating systemPhysical chemistryTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities