Potentially Important Aroma Compounds in Dark Tea and Volatile Compound Changes During Primary Pile Fermentation: A Systematic Review and Meta‐Analysis

Shu Gong, Jinwei Xu, Guizhen Tang, Binyu Mao, Qinmei Zhang, Haimin Chen

Open source

DOI: 10.1002/fsn3.72499
Published: 2026-10-28
Container: Food Science & Nutrition
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.72499,
  title = {Potentially Important Aroma Compounds in Dark Tea and Volatile Compound Changes During Primary Pile Fermentation: A Systematic Review and Meta‐Analysis},
  author = {Shu Gong and Jinwei Xu and Guizhen Tang and Binyu Mao and Qinmei Zhang and Haimin Chen},
  year = {2026},
  journal = {Food Science \&amp; Nutrition},
  doi = {10.1002/fsn3.72499},
  url = {https://doi.org/10.1002/fsn3.72499}
}

RIS

TY  - JOUR
TI  - Potentially Important Aroma Compounds in Dark Tea and Volatile Compound Changes During Primary Pile Fermentation: A Systematic Review and Meta‐Analysis
AU  - Shu Gong
AU  - Jinwei Xu
AU  - Guizhen Tang
AU  - Binyu Mao
AU  - Qinmei Zhang
AU  - Haimin Chen
PY  - 2026
JO  - Food Science &amp; Nutrition
DO  - 10.1002/fsn3.72499
UR  - https://doi.org/10.1002/fsn3.72499
ER  -

APA

Gong, S., Xu, J., Tang, G., Mao, B., Zhang, Q., & Chen, H. (2026). Potentially Important Aroma Compounds in Dark Tea and Volatile Compound Changes During Primary Pile Fermentation: A Systematic Review and Meta‐Analysis. Food Science & Nutrition. https://doi.org/10.1002/fsn3.72499

Source records

crossref · retrieved 2026-11-09T00:18:12.593Z