Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality
Guojian Deng, Lunfang Huang, Wenya Wang, Tianzi Yu, Jingming Ning, Yujie Wang
Topics & Concepts
AromaTasteKey (lock)Osmanthus fragransFood scienceGreen teaMechanism (biology)Traditional medicineChemistryQuality (philosophy)BiologyMedicinePhysicsEcologyQuantum mechanicsTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesSeed and Plant Biochemistry