Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale

Published 2020 View Full Article

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Title
Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale
Authors
Keywords
Qingzhuan tea, Volatiles, Aged fragrance, Pile-fermentation, Aging storage
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 128175
Publisher
Elsevier BV
Online
2020-09-25
DOI
10.1016/j.foodchem.2020.128175

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