Dynamic Changes in Major Taste Compounds during the Processing of Broken Black Tea from Rucheng Baimao Tea
This study aimed to investigate the dynamic changes in the main flavor compounds during the processing of Rucheng Baimao black broken tea. Black broken tea was made from one bud and two leaves of 'Rucheng Baimao tea' plants harvested in spring by processing through withering, rolling-cutti...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090120 |
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