The key aroma components of Xinyang 10 black tea and their dynamic changes during processing

SSRN Electronic Journal 2026 Preprint Open access

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Authors: Ziyan Hou, Renliang Zhao, Yu Shen, Junqi Guo, Yafei Wang, Qiongqiong Zhou, Jie Zheng, Chao Yi, Shouyan Huang, Lipan Zhang, Hui Su
DOI: 10.2139/ssrn.6175168
Cited by: 0
References: 29

Fields of Study & Subjects

Tea Polyphenols and Effects Fermentation and Sensory Analysis Plant biochemistry and biosynthesis

Publication details

Journal / source
SSRN Electronic Journal
Publication date
1 January 2026
Document type
Preprint