Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas
Author:
Funder
National Key Research and Development Program of China
Program of Shanghai Academic Research Leader
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
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2. Distinct changes of metabolic profile and sensory quality during Qingzhuan tea processing revealed by LC-MS-based metabolomics;Cheng;Journal of Agricultural and Food Chemistry,2020
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4. Comparison of hypoglycemic effects of ripened Pu-erh tea and raw Pu-erh tea in streptozotocin-induced diabetic rats;Ding;RSC Advances,2019
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