Effects of manufacturing on the volatile composition of raw Pu-erh tea with a focus on de-enzyming and autoclaving–compressing treatments
Xiaowei Fan, Ning Chen, Fang Cai, Fandong Ren, Jiayi Zhong, Dan Wang, Lijuan Shi, Dabing Ren, Lunzhao Yi
Topics & Concepts
AromaComposition (language)Food scienceRaw materialChemistryOrganic chemistryPhilosophyLinguisticsTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies