Work

High temperature and high humidity (HTHH) alter flavor properties of Pu-erh tea associated with burnt aroma emergence

Year: 2025

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2025.117635

Authors: Tong Qin, Kaiyue Gao, Mengge Li, Yan Jin, Wenjie Sui, Min Zhang, Hairong Long, Tao Wu

Institutions: Tianjin University of Science and Technology, State Key Laboratory of Food Nutrition and Safety, Chuzhou University

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

Funders: Anhui University, Natural Science Foundation of Tianjin City, Chuzhou University

Awards: G2874426599, G3766492582, G5863488648

OpenAlex ID: W4414569031

FWCI: 2.407

Cites: 69

Cited by: 7

Related to: 10