Characteristic Aroma Compounds of White Tea Made from ‘Fuhuang 1’, a New Tea Strain, and Their Dynamic Changes during Processing
This study aimed to evaluate the characteristic aroma compounds of white tea made from ‘Fuhuang 1’, an albino mutant of ‘Fuandabaicha’, and their dynamic changes during tea processing. The types and relative contents of volatile compounds in ‘Fuhuang 1’ and ‘Fuandabaicha’ tea leaves withered for 0,...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-11-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-016.pdf |
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