Fatty acid degradation driven by heat during ripening contributes to the formation of the “Keemun aroma”
Fuente: Food Chemistry
Publication date: 1 September 2024Source: Food Chemistry, Volume 451Author(s): Wenjing Huang, Qiuyan Liu, Xiaoxue Fu, Yida Wu, Zihao Qi, Guofu Lu, Jingming Ning