Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea

Published 2020 View Full Article

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Title
Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea
Authors
Keywords
Fu brick tea, Food fermentation, Manufacturing process, Aroma profile, Core functional microorganisms
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 127, Issue -, Pages 109355
Publisher
Elsevier BV
Online
2020-04-03
DOI
10.1016/j.lwt.2020.109355

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