Evaluation of aroma quality using multidimensional olfactory information during black tea fermentation
Ting An, Yang Li, Xi Tian, Shuxiang Fan, Dandan Duan, Chunjiang Zhao, Wenqian Huang, Chunwang Dong
Topics & Concepts
AromaBlack teaFermentationFood scienceQuality (philosophy)Computer scienceChemistryPhysicsQuantum mechanicsAdvanced Chemical Sensor TechnologiesSpectroscopy and Chemometric AnalysesTea Polyphenols and Effects