关键词: Aroma compounds Black tea Brewing conditions Odor–taste interaction Phytochemical Sensory profile
Mesh : Acyclic Monoterpenes / chemistry Chromatography, High Pressure Liquid Flavonoids / analysis Humans Norisoprenoids / chemistry Phenols / analysis Principal Component Analysis Taste Perception Tea / chemistry metabolism Temperature Volatile Organic Compounds / chemistry Water / chemistry
来 源:
DOI:10.1016/j.foodchem.2021.129504
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