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Analysis of taste characteristics and identification of key chemical components of fifteen Chinese yellow tea samples

Zhi‐Hui Wang, Cuinan Yue, Huarong Tong

2020Journal of Food Science and Technology57 citationsDOIOpen Access PDF

Topics & Concepts

AstringentUmamiTasteFood sciencePrincipal component analysisQuantitative Descriptive AnalysisBitter tasteChemistryAftertastePartial least squares regressionMathematicsAromaStatisticsTea Polyphenols and EffectsSensory Analysis and Statistical MethodsFermentation and Sensory Analysis
Analysis of taste characteristics and identification of key chemical components of fifteen Chinese yellow tea samples | Litcius