The flavor characteristics and antioxidant capability of aged Jinhua white tea and the mechanisms of its dynamic evolution during long-term aging
Zhi‐Hui Wang, Yilin Liang, Chenxi Gao, Weiwei Wu, Jiumei Kong, Zhe Zhou, Zhihua Wang, Yan Huang, Weijiang Sun
Topics & Concepts
FlavorChemistryFood scienceAntioxidantPolyphenolCaffeineSugarAromaBiochemistryBiologyEndocrinologyTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies