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Methyl Jasmonate-Induced Changes of Flavor Profiles During the Processing of Green, Oolong, and Black Tea

Jiang Shi1,2,3, Dongchao Xie3,4, Dandan Qi3,4

  • 1Leibniz Institute of Vegetable and Ornamental Crops, Grossbeeren, Germany.

Frontiers in Plant Science
|July 2, 2019
PubMed

Keywords:
amino acidsaroma qualitymethyl jasmonatetea processingvolatile compounds

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