Work

Flavor characteristic and characterization of key sweet aroma compounds in Camellia nanchuanica black tea

Year: 2025

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2025.116179

Authors: Fang Wei, Liyong Luo, Fanwei Sun, Bowen Zhang, Jie Yang, Yan Liu, Liang Zeng

Institutions: Southwest University, Chinese University of Hong Kong

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, Ministry of Science and Technology of the People's Republic of China, Fundamental Research Funds for the Central Universities

Awards: G2745049501, G4365778342, G8505255176

OpenAlex ID: W4408554393

FWCI: 8.957

Cites: 23

Cited by: 31

Related to: 10