Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach
Jingtao Zhou, Xinlei Yu, Chang He, An-dong QIU, Yuchuang Li, Qingning Shu, Yuqiong Chen, Dejiang Ni
Topics & Concepts
Camellia sinensisFlavorBlack teaFood scienceChemistryFlavonoidAntioxidantMetabolomicsAromaAmylaseBotanyBiologyBiochemistryEnzymeChromatographyTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies