Formation and dynamic evolution of aroma, taste, and color in spring oolong tea: Insights from the entire processing procedure
Zhen Wang, Afang Zhu, Muhammad Zareef, Xinwei Feng, Songguang Zhao, Shuhao Huo, Quansheng Chen
Topics & Concepts
AromaTasteFood scienceFlavorChemistryTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies