Analysis of aroma precursors in Jinmudan fresh tea leaves and dynamic change of fatty acid volatile during black tea processing.

Qingyang W, Ziwei Z, Jihang H, Suhui Z, Shuling R, Xiaochun L, Shuirong Y, Yun S

DOI: 10.1016/j.fochx.2024.101155
Published: 2024 Mar 30
Container: Food chemistry: X
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.fochx.2024.101155,
  title = {Analysis of aroma precursors in Jinmudan fresh tea leaves and dynamic change of fatty acid volatile during black tea processing.},
  author = {Qingyang W and Ziwei Z and Jihang H and Suhui Z and Shuling R and Xiaochun L and Shuirong Y and Yun S},
  year = {2024},
  journal = {Food chemistry: X},
  doi = {10.1016/j.fochx.2024.101155},
  url = {https://doi.org/10.1016/j.fochx.2024.101155}
}

RIS

TY  - JOUR
TI  - Analysis of aroma precursors in Jinmudan fresh tea leaves and dynamic change of fatty acid volatile during black tea processing.
AU  - Qingyang W
AU  - Ziwei Z
AU  - Jihang H
AU  - Suhui Z
AU  - Shuling R
AU  - Xiaochun L
AU  - Shuirong Y
AU  - Yun S
PY  - 2024
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2024.101155
UR  - https://doi.org/10.1016/j.fochx.2024.101155
ER  -

APA

W, Q., Z, Z., H, J., Z, S., R, S., L, X., Y, S., & S, Y. (2024). Analysis of aroma precursors in Jinmudan fresh tea leaves and dynamic change of fatty acid volatile during black tea processing.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2024.101155

Source records

pubmed · retrieved 2026-09-25T15:16:04.756Z