Study on dynamic changes in characteristic volatile compounds uncovers aroma development of Hainan Dayezhong (Camellia sinensis var. assamica) black tea
Yunfei Hu, Jialin Wang, Jun Tang, Ronghua Huang, Wenyuan Luo, Yanming Tuo, Ningkai Liao, Dawen Zhuang, Jinke Lin, Yue Zhang, Lei Pan, Liangyu Wu
Topics & Concepts
Camellia sinensisAromaBlack teaCamelliaTheaceaeBotanyBiologyFood scienceTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis