Old Web
English
Sign In
Acemap
>
Paper
>
Effect of different fermentation degree on aroma components of heavy withered 'Yunkang No. 10' black tea.
Effect of different fermentation degree on aroma components of heavy withered 'Yunkang No. 10' black tea.
2020
Ma Yuping
Fang Chenggang
Xia Lifei
Sun Yunnan
Tong JiaYin
Zhang Yanmei
Pan LianYun
Yang Fanghui
Keywords:
Aroma
Degree (temperature)
Fermentation
Food science
Myrcene
Geraniol
Terpenoid
Chemistry
Flavour
Linalool
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]