Roasting process shaping the chemical profile of roasted green tea and the association with aroma features
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Title
Roasting process shaping the chemical profile of roasted green tea and the association with aroma features
Authors
Keywords
Steamed green tea, Far-infrared irradiation, Drum roasting, Flavonoids, Volatiles, Aroma sensory evaluation, Weighted correlation network analysis
Journal
FOOD CHEMISTRY
Volume 353, Issue -, Pages 129428
Publisher
Elsevier BV
Online
2021-03-03
DOI
10.1016/j.foodchem.2021.129428
References
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