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Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea.

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第一作者： Qincao,Chen

第一单位： College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China.

作者： Qincao,Chen ^[1] ; Penghui,Yu ^[2] ; Ziyi,Li ^[1] ; Yuhang,Wang ^[1] ; Yafang,Liu ^[1] ; Yin,Zhu ^[3] ; Haihui,Fu ^[1]

作者单位： College of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China. ^[1] Tea Research Institute, Hunan Academy of Agricultural Sciences, No. 702 Yuanda 2nd Road, Changsha 410125, China. ^[2] Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310008, China. ^[3]

关键词 GC-MS aroma black tea fermentation re-rolling

DOI 10.3390/foods12193702

PMID 37835355

发布时间 2023-10-30

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Foods (Basel, Switzerland)

2023年12卷19期

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Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea.

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Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea.

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