Effect of Empoasca onukii Puncturing Aroma- and Taste-Active Metabolites of Qingxindamao Beauty Tea
To explore the effects of Empoasca onukii puncturing on metabolites in beauty tea produced from the cultivar Qingxindamao, sensory evaluation, ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) and gas chromatography-mass spectrometry (GC-MS) wer...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-2-031.pdf |