Analysis of main taste substances and sensory evaluation of Shuixian Wuyi rock tea narcissus in different years
[Objective] This study aimed to investigate the correlation between taste substances and flavor presentation intensity of Shuixian Wuyi rock tea from different storage years. [Methods] The main taste substances, including tea polyphenols, flavonoids, free amino acids, soluble sugars, catechins and o...
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| Автори: | , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
The Editorial Office of Food and Machinery
2024-07-01
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| Серія: | Shipin yu jixie |
| Предмети: | |
| Онлайн доступ: | http://www.ifoodmm.com/spyjxen/article/abstract/20240624 |
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