Multi-Metabolomics Coupled with Quantitative Descriptive Analysis Revealed Key Alterations in Phytochemical Composition and Sensory Qualities of Decaffeinated Green and Black Tea from the Same Fresh Leaves

The supercritical CO(2)-based decaffeination (SCD) method can be used to prepare decaffeinated tea, but its overall effect on the phytochemicals, volatiles, and sensory qualities of green and black teas is still unclear, and its suitability to prepare decaffeinated green and black teas still needs t...

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Detalles Bibliográficos
Autores principales: Wang, Jie, Zhang, Ying, Liu, Yan, Zhang, Shaorong, Yuan, Linying, Zhong, Yingfu, Wu, Xiuhong, Yang, Juan, Xu, Ze
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9602332/
https://www.ncbi.nlm.nih.gov/pubmed/37431017
http://dx.doi.org/10.3390/foods11203269

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9602332/
https://www.ncbi.nlm.nih.gov/pubmed/37431017
http://dx.doi.org/10.3390/foods11203269

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