Unraveling the mechanism of magnetic field-assisted drying on black tea aroma quality through integrated QDA, GC-E-Nose, GC–MS/MS, LF-NMR, and FTIR analyses

Food Chemistry 2026

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Authors: Xianxiu Zhou, Jiahao Tang, Jiajing Hu, Yimin Yang, Yuhang Wang, Yongwen Jiang, Haibo Yuan, Yanqin Yang

DOI: 10.1016/j.foodchem.2026.149188

Cited by: 1

References: 31

Fields of Study & Subjects

Food Drying and Modeling Tea Polyphenols and Effects Microencapsulation and Drying Processes

References 31