Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material
Wanjun Ma, Yin Zhu, Jiang Shi, Jiatong Wang, Mengqi Wang, Changyong Shao, Han Yan, Zhi Lin, Haipeng Lv
Topics & Concepts
Dark chocolateChemistryRaw materialFood scienceChromatographyOrganic chemistryTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesHeavy Metals in Plants