Analysis of Differences in Volatile Components of Rucheng Baimao (<i>Camellia pubescens</i>) Black Tea in Different Seasons
At present, there are few studies on seasonal differences in the aroma quality and volatile components of Rucheng Baimao (<i>Camellia pubescens</i>) black tea. In this study, sensory evaluation and volatile component analysis were carried out on one sample of Rucheng Baimao black tea cor...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/5/763 |
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