Analysis of volatile metabolites and differences in aroma quality of green tea, black tea and oolong tea prepared from highly aromatic tea variety (Dancong)
Suwan Zhang, Hongling Xia, Shili Sun, Chao Ma, Feng Li, Shunshun Pan, Zhenbiao Zhang, Xingfei Lai, Qiuhua Li, Mengjiao Hao, Lingli Sun, Ruohong Chen
Topics & Concepts
Black teaAromaGreen teaFood scienceChemistryTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies