Litcius/Paper detail

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

2020Food Chemistry105 citationsDOI

Topics & Concepts

Dark chocolateChemistryRaw materialFood scienceChromatographyOrganic chemistryTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesHeavy Metals in Plants
Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material | Litcius