Volatile and flavour compounds analysis reveal quality constituents of Qianlin tea (Camellia cuspidata) to diversify tea products
Increased attention has been attracted by unique beverage plants resources which specifically accumulate metabolites, such as anthocyanin, catechin and caffeine, because of special flavor quality or high efficacy activity. To reveal the key metabolites constituting the quality of Qianlin tea, a trad...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002348 |
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