Fatty acid degradation driven by heat during ripening contributes to the formation of the “Keemun aroma”
Wenjing Huang, Qiuyan Liu, X.G. Fu, Yida Wu, Zihao Qi, Guofu Lu, Jingming Ning
Topics & Concepts
AromaRipeningChemistryFood scienceFatty acidDegradation (telecommunications)BiochemistryComputer scienceTelecommunicationsTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesHeavy Metals in Plants