Moisture content of tea dhool for the scenting process affects the aroma quality and volatile compounds of osmanthus black tea
| Autor: | Meng, Xin, Wang, Jie-Qiong, Wang, Fang, Gao, Ying, Fu, Chao-Hong, Du, Qizhen, Feng, Zhi-Hui, Chen, Jian-Xin, Yin, Jun-Feng, Xu, Yong-Quan |
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| Zdroj: | In Food Chemistry 16 April 2024 438 |
| Databáze: | ScienceDirect |
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