The Dynamic Change in Fatty Acids during the Postharvest Process of Oolong Tea Production
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DOI: 10.3390/molecules27134298
Abstract: As important factors to oolong tea quality, the accumulation and dynamic change in aroma substances attracts great attention. The volatile composition of oolong tea is closely related to the precursor contents. Fatty acids (FAs) and… read more here.
Keywords: process oolong; oolong tea; tea; tea production ... See more keywords