Contribution of addition theanine/sucrose on the formation of chestnut-like aroma of green tea

Published 2020 View Full Article

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Title
Contribution of addition theanine/sucrose on the formation of chestnut-like aroma of green tea
Authors
Keywords
IRAE-HS-SPME, Exogenous added substance, Chestnut-like aroma, Maillard reaction.
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 129, Issue -, Pages 109512
Publisher
Elsevier BV
Online
2020-04-30
DOI
10.1016/j.lwt.2020.109512

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