Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics

Publication date: Available online 30 May 2020Source: LWTAuthor(s): Zhi-Wei Hou, Yu-Jie Wang, Shan-Shan Xu, Yu-Ming Wei, Guan-Hu Bao, Qian-Ying Dai, Wei-Wei Deng, Jing-Ming Ning
Source: LWT Food Science and Technology - Category: Food Science Source Type: research