Exploring the endogenous and exogenous key aroma-active components in three aroma types of black teas from different cultivars

Food Research International 2026

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Authors: Weixuan Li, Zhouling Zhong, Han Yan, Longyu Guo, Ge Chen, Zhi Lin, Haipeng Lv, Yue Zhang, Yin C. Zhu

DOI: 10.1016/j.foodres.2026.119319

Cited by: 3

References: 40

Fields of Study & Subjects

Tea Polyphenols and Effects Fermentation and Sensory Analysis Coffee research and impacts

References 40