An-Hui Gui

Effects of Fixation and Drying on the Physicochemical Quality and Aroma Profiles of Vine Tea (Nekemias grossedentata): Identification of Critical Processing Steps for Flavor Formation

The quality and flavor of vine tea are largely determined by its processing stages, which markedly influence its physical attributes and volatile organic compounds. Elucidating the dynamic changes in physicochemical and aromatic properties throughout processing is, therefore, essential for guiding optimized processing...