Tea Processing and Biotechnology
中文 MOBILE Version
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Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale

  • Impact Factor:6.306
  • Journal:Food Chemistry
  • Key Words:该论文在全面分析青砖茶工厂化生产过程中的挥发性成分基础上，解析了黑茶陈香品质形成的机理，筛选出了关键性陈香成分，为黑茶发酵生产工艺优化和品质评价提供了基础，这是首次报道黑茶陈香的形成。
  • Indexed by:Journal paper
  • Discipline:Agricultural science
  • First-Level Discipline:Horticulture
  • Document Type:J
  • Translation or Not:no
  • Date of Publication:2020/09/24
  • Included Journals:SCI
  • Links to published journals:https://www.sciencedirect.com/science/article/pii/S0308814620320379
Pre One:Label-free quantification proteomics reveals the active peptides from protein degradation during anaerobic fermentation of tea

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