LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea
Zisheng Han, Mingchun Wen, Haiwei Zhang, Liang Zhang, Xiaochun Wan, Chi‐Tang Ho
Topics & Concepts
AftertasteMetabolomicsChemistryPolyphenolFood scienceGreen teaProanthocyanidinGlycosideTasteChromatographyBiochemistryStereochemistryAntioxidantTea Polyphenols and EffectsFood Quality and Safety StudiesPhytochemicals and Antioxidant Activities