Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics

Withering is an important processing stage in green tea, which contributes to the tea flavor quality. The aim of this work was to comprehensively investigate the changes of chemical features and flavor attributes in Longjing green teas produced with five different withering degrees (moisture content...

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Detalles Bibliográficos
Autores principales: Shan, Xujiang, Yu, Qinyan, Chen, Le, Zhang, Shan, Zhu, Jiayi, Jiang, Yongwen, Yuan, Haibo, Zhou, Qinghua, Li, Ji, Wang, Yujie, Deng, Yuliang, Li, Jia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10043258/
https://www.ncbi.nlm.nih.gov/pubmed/36998915
http://dx.doi.org/10.3389/fnut.2023.1104926

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10043258/
https://www.ncbi.nlm.nih.gov/pubmed/36998915
http://dx.doi.org/10.3389/fnut.2023.1104926

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