Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC–MS-Based Metabolomics

已完结 10 由 HHHHHHHHHHHH 发布于 2024/7/11 16:34:11

DOI:10.1021/acs.jafc.3c08694
作者：Haoli Wang, Xiaoxiao Feng*, Imre Blank, Yiwen Zhu, Zhibin Liu, Li Ni, Chih-Cheng Lin, Yin Zhang and Yuan Liu*,
文献类型：期刊论文
补充材料：只需要正文

American Chemical Society (ACS)

Abstract：Wuyi Rock tea, specifically Shuixian and Rougui, exhibits distinct sensory characteristics. In this study, we investigated the sensory and metabolite differences between Shuixian and Rougui.

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