Effect of shaking on the improvement of aroma quality and transformation of volatile metabolites in black tea
Shaking is an innovative technology employed in black tea processing to enhance flavor. However, the effects of shaking on the evolutionary mechanisms of volatile metabolites (VMs) remain unclear. In this study, we compared the effects of a shaking–withering method with those of traditional witherin...
| Hlavní autoři: | , , , , , , , |
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| Médium: | Článek |
| Jazyk: | English |
| Vydáno: |
Elsevier
2023-12-01
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| Edice: | Food Chemistry: X |
| Témata: | |
| On-line přístup: | http://www.sciencedirect.com/science/article/pii/S2590157523004509 |