Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions

The producing area of Chinese white tea has been expanded to Xinyang and Yunnan from Fuding region. In this study, six sensory tastes and fifty-one chemical components including seventeen phenolic compounds, three purine alkaloids and twenty amino acids were determined in eighteen Bai mudan sub-type...

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Detalles Bibliográficos
Autores principales: Ma, Cunqiang, Ma, Bingsong, Wang, Jiacai, Wang, Zihao, Chen, Xuan, Zhou, Binxing, Li, Xinghui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743341/
https://www.ncbi.nlm.nih.gov/pubmed/36519090
http://dx.doi.org/10.1016/j.fochx.2022.100504

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9743341/
https://www.ncbi.nlm.nih.gov/pubmed/36519090
http://dx.doi.org/10.1016/j.fochx.2022.100504

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