Fatty acid degradation driven by heat during ripening contributes to the formation of the “Keemun aroma”

Huang, Wenjing; Liu, Qiuyan; Fu, Xiaoxue; Wu, Yida; Qi, Zihao; Lu, Guofu; Ning, Jingming

doi:10.1016/j.foodchem.2024.139458

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.139458

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Fatty acid degradation driven by heat during ripening contributes to the formation of the “Keemun aroma”

Wenjing Huang,

Qiuyan Liu,

Xiaoxue Fu

et al.

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Fatty acid degradation driven by heat during ripening contributes to the formation of the “Keemun aroma”

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References 31 publications

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