Aroma Formation and Dynamic Changes during Sichuan Black Tea Processing by GC–MS-Based Metabolomics.
- Resource Type
- Article
- Source
- Fermentation (Basel); Jul2023, Vol. 9 Issue 7, p686, 25p
- Subject
FOOD aroma GAS chromatography/Mass spectrometry (GC-MS) METABOLOMICS TEA HETEROCYCLIC compounds - Language
- ISSN
- 23115637