Effect of Empoasca onukii Puncturing Aroma- and Taste-Active Metabolites of Qingxindamao Beauty Tea

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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Bibliographic Details
Main Author:	LI Mingjin, ZHU Yanyu, HE Chunmei, YAN Jiawei, JIN Shan
Format:	Article
Language:	English
Published:	China Food Publishing Company 2024-01-01
Series:	Shipin Kexue
Subjects:	beauty tea; empoasca onukii; puncturing; aroma; taste; metabolites
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-2-031.pdf

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