Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea

著者: Wenjing Huang, Shimao Fang, Jing Wang, Chao Zhuo, Yonghua Luo, Yilei Yu, Luqing Li, Yujie Wang, Wei‐Wei Deng, Jingming Ning - Food Chemistry 2022 被引用: 234