The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insight
The present study comprehensively used integrated multi-spectral omics combined with sensory evaluation analysis to investigate the quality of three types of Yunnan Congou black teas from different tree ages (decades, DB; hundreds, HB; a thousand years, TB). TB infusion presented the highest scores...
| 發表在: | Food Chemistry: X |
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| Main Authors: | , , , , , , |
| 格式: | Article |
| 語言: | 英语 |
| 出版: |
Elsevier
2024-03-01
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| 主題: | |
| 在線閱讀: | http://www.sciencedirect.com/science/article/pii/S2590157524000774 |