Changes in flavor quality of raw Liupao tea during the piling process.

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作者： Huazhen,Huo ^[1] ; Aihua,Cai ^[1] ; Yunchang,Xie ^[1] ; Chunyu,Guo ^[2]

作者单位： Guangxi Key Laboratory of Plant Functional Phytochemicals and Sustainable Utilization, Guangxi Institute of Botany, Guangxi Zhuang Autonomous Region and Chinese Academy of Sciences, Guilin, 541006, Guangxi Province, China. ^[1] Tea Science and Research Institute, Guangxi Zhuang Autonomous Region, Guilin, 541004, Guangxi Province, China. ^[2]

关键词 Aroma compounds Biochemical compounds Piling process Raw liupao tea Sensory quality

DOI 10.1016/j.heliyon.2024.e40175

PMID 39641055

发布时间 2024-12-07

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2024年10卷22期

e40175页

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Changes in flavor quality of raw Liupao tea during the piling process.

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Changes in flavor quality of raw Liupao tea during the piling process.

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