Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose
Di Zhang, Yujie Huang, Xia Fan, Xiaoxiong Zeng
Topics & Concepts
ChemistryFlavorFood scienceSolid-state fermentationFermentationTea Polyphenols and EffectsFood Quality and Safety StudiesFermentation and Sensory Analysis