The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong

The flavor and quality of tea largely depends on the cultivar from which it is processed; however, the cultivar effect on the taste and aroma characteristics of Hakka stir-fried green tea (HSGT) has received little attention. High-performance liquid chromatography (HPLC), gas chromatography–mass spe...

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Detalles Bibliográficos
Autores principales: Qiu, Zihao, Liao, Jinmei, Chen, Jiahao, Chen, Peifen, Sun, Binmei, Li, Ansheng, Pan, Yiyu, Liu, Hongmei, Zheng, Peng, Liu, Shaoqun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217579/
https://www.ncbi.nlm.nih.gov/pubmed/37238885
http://dx.doi.org/10.3390/foods12102067

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217579/
https://www.ncbi.nlm.nih.gov/pubmed/37238885
http://dx.doi.org/10.3390/foods12102067

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