Formation Mechanisms and Kinetic Modeling of Key Aroma Compounds During Qidan Tea Roasting
Understanding the changes in tea aroma and non-volatile substances during roasting is essential for optimizing tea processing and enhancing tea quality. In this study, the Carbon Module Labeling (CAMOLA) technique was employed to simulate the roasting conditions of Qidan, thereby elucidating the for...
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| Autori principali: | , , , |
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| Natura: | Articolo |
| Lingua: | inglese |
| Pubblicazione: |
MDPI AG
2025-06-01
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| Serie: | Foods |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2304-8158/14/12/2125 |
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