The Influence of Rolling Pressure on the Changes in Non-Volatile Compounds and Sensory Quality of Congou Black Tea: the Combination of Metabolomics, E-tongue, and Chromatic Differences Analyses
FOOD CHEMISTRY-X（2023）
关键词
Black tea,Rolling pressure,Untargeted metabolomics,Catechins,Flavonol/flavone glycosides,Phenolic acids,Tea taste
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