Dynamic changes of aroma components and related enzyme activities during Huangjincha black tea processing

doi:10.13995/j.cnki.11-1802/ts.027870

GONG Lianjin, BO Jiahui, ZAHNG Tiantian, SUN Hongyu, CHEN Yiqin, PEI Ruoyun, XIAO Lizheng

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 204-209.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (6) : 204-209. DOI: 10.13995/j.cnki.11-1802/ts.027870

Dynamic changes of aroma components and related enzyme activities during Huangjincha black tea processing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(6): 204-209 https://doi.org/10.13995/j.cnki.11-1802/ts.027870

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Received	Revised	Published
2021-05-04	2021-07-04	2022-03-25
Issue Date
2022-04-25

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