# Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment

**Type:** Papers  
**Canonical URL:** https://scholariq.org/papers/formation-mechanism-of-the-oolong-tea-characteristic-aroma-during-bruising-and/

## Facts

| Field | Value |
| --- | --- |
| Author Names | Ci-Jie Hu,Da Li,Yixiao Ma,Wei Zhang,Lin Chen,Xin‐Qiang Zheng,Yue‐Rong Liang,Jianliang Lu |
| Citations | 160 |
| DOI | 10.1016/j.foodchem.2018.07.016 |
| Fields | Agricultural and Biological Sciences,Medicine |
| Open Access | false |
| OA Status | closed |
| OpenAlex ID | https://openalex.org/W2838539000 |
| PMID | 30100425 |
| Type | article |
| Year | 2018 |

## Paper authors

- [Da Li](https://scholariq.org/researchers/da-li/)

## Paper primary topic

- [Tea Polyphenols and Effects](https://scholariq.org/topics/tea-polyphenols-and-effects/)

## Paper topics

- [Tea Polyphenols and Effects](https://scholariq.org/topics/tea-polyphenols-and-effects/)
- [Fermentation and Sensory Analysis](https://scholariq.org/topics/fermentation-and-sensory-analysis/)
- [Food Quality and Safety Studies](https://scholariq.org/topics/food-quality-and-safety-studies/)

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Source: ScholarIQ — public research metadata, principally OpenAlex. See https://scholariq.org/sources/ for provenance and https://scholariq.org/methodology/ for what these figures mean.