Improving the Sensory Quality of Black Tea by Blending Varieties During Processing.

Foods · 2025 · PMC11941214 · PMID 40231921

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an increasing trendno p-value reported

In contrast, linalool oxide (pyranoid), benzyl alcohol, and phenylacetaldehyde presented higher contents in JGY and JX, with an increasing trend in both FJG and FJX compared to Fud.

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