Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics
Haiyu Dong, Yonghui Li, Xingfei Lai, Mengjiao Hao, Lingli Sun, Qiuhua Li, Ruohong Chen, Qian Li, Shili Sun, Baijuan Wang, Zhenbiao Zhang, Xiaohui Liu
Topics & Concepts
FlavourBlack teaFermentationTheaflavinFood scienceSweetnessChemistryTasteAromaPolyphenolBiochemistryAntioxidantTea Polyphenols and EffectsFood Quality and Safety StudiesFermentation and Sensory Analysis