A Comprehensive Investigation of Macro-Composition and Volatile Compounds in Spring-Picked and Autumn-Picked White Tea

The flavour of white tea can be influenced by the season in which the fresh leaves are picked. In this study, the sensory evaluation results indicated that spring-picked white tea (SPWT) was stronger than autumn-picked white tea (APWT) in terms of the taste of umami, smoothness, astringency, and thi...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Cheng, Zhou, Chengzhe, Xu, Kai, Tian, Caiyun, Zhang, Mengcong, Lu, Li, Zhu, Chen, Lai, Zhongxiong, Guo, Yuqiong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9688969/
https://www.ncbi.nlm.nih.gov/pubmed/36429222
http://dx.doi.org/10.3390/foods11223628

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9688969/
https://www.ncbi.nlm.nih.gov/pubmed/36429222
http://dx.doi.org/10.3390/foods11223628

Ejemplares similares