Analysis of Taste Quality Differences Between High and Low Grades of Ninghong Tea: From the Perspective of Sensory, Metabolite, and Taste Activity Values
In this study, the taste quality difference between high (Ninghong-Jinhao tea, JH, unfolded fresh leaves) and low (Ninghong-Congou tea, CG, unfurled fresh leaves) grades of Ninghong tea (unique black tea) was analyzed from the perspective of sensory omics, non-targeted metabolomics, and chemical dos...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2024-12-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/13/23/3957 |
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