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Formation and dynamic evolution of aroma, taste, and color in spring oolong tea: Insights from the entire processing procedure

Author:

Zhen Wang,Afang Zhu,Muhammad Zareef,Xinwei Feng,Songguang Zhao,Shuhao Huo,Quansheng Chen

Publication:

Food Chemistry

Publisher:

Elsevier

Date:

15 September 2025

© 2025 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.

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