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...
| Main Authors: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Elsevier
2024-03-01
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| Colecção: | Food Chemistry: X |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2590157524000774 |