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Characterization of the Sensory Properties and Quality Components of Huangjin Green Tea Based on Molecular Sensory-Omics
Huangjin green tea (HJC) is one of the most famous regional green teas in China, and has gained attention for its unique flavor. Research on HJC has focused mainly on the synthesis of L-theanine, with fewer studies concentrating on sensory characteristics. In this study, molecular sensory science te...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486783/ https://www.ncbi.nlm.nih.gov/pubmed/37685167 http://dx.doi.org/10.3390/foods12173234 |