The formation of aroma quality of dark tea during pile-fermentation based on multi-omics
Shuai Hu, Chang He, Yu‐Chuan Li, Zhi Yu, Yuqiong Chen, Yaomin Wang, Dejiang Ni
Topics & Concepts
AromaLinaloolChemistryIononeFood scienceTerpeneFermentationOrganic chemistryNonanalEssential oilTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities