Effect of different clay materials made boccaro teapots on Oolong tea infusion quality

The main chemical compositions of Oolong tea infusions brewed in three different clay materials (red clay, purple clay and Duan clay) made boccaro teapots were investigated and compared. Aroma components in the tea infusion were determined using headspace liquid-phase microextraction (HS-LPME) and g...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	LI Xuan, KIM Eunhye, SHEN Yingbin, ZHANG Xiao, TU Youying, HE Puming
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	Zhejiang University Press 2021-10-01
Sarja:	浙江大学学报. 农业与生命科学版
Aiheet:	Oolong tea boccaro teapot principal component analysis volatile aroma components flavoring components
Linkit:	https://www.academax.com/doi/10.3785/j.issn.1008-9209.2020.11.261
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