UV-B application during the aeration process improves the aroma characteristics of oolong tea
Xiaohui Wang, Jingjie Cao, Xin Cheng, Xuyang Liu, Wenfeng Zhu, Yan Li, Xiaochun Wan, Shengkeng Chen, Linlin Liu, Linlin Liu
Topics & Concepts
AromaHexanalFood scienceChemistryFlavorGreen teaAerationQuantitative Descriptive AnalysisOrganic chemistryTea Polyphenols and EffectsFood Quality and Safety StudiesPhytochemicals and Antioxidant Activities